3 lg. zucchini (about 2 lbs.)
4 tbsp. corn oil butter
1/4 c. chopped onion
2 tbsp. flour
1/2 tsp. salt
Generous dash pepper
1 c. skim milk
1 pkg. (10 oz.) frozen chopped spinach, cooked and drained
1/3 c. fine dry bread crumbs

Cook zucchini, covered in small amount of water until barely tender, about 15 minutes. Drain and cool slightly. Cut in half lengthwise. Scoop out center, leaving a shell about 1/4 inch thick. Chop pulp; set aside.

Melt 2 tablespoons butter. Add onion and saute until tender. Blend in flour, salt and pepper. Remove from heat and gradually stir in skim milk. Return to heat and bring mixture to a boil, stirring constantly. Stir in spinach and chopped zucchini.

Place zucchini shells in shallow baking dish; fill with spinach mixture. Melt remaining 2 tablespoons butter; mix in bread crumbs. Sprinkle over filled shells. Bake 350 degrees about 20 minutes or until heated through. Makes 6 servings.