3 zucchini (1 to 3 inches thick)
1/4 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. diced, cooked ham
2 c. fine, soft bread crumbs, toasted
1/2 c. tomato sauce
1/3 c. grated Parmesan cheese

At your leisure: cut (after washing) zucchini in half, lengthwise., scoop out pulp and chop. Combine onion, celery and butter in a small skillet and saute until onion is transparent. Combine chopped zucchini, onion mixture, salt, pepper, ham, toasted bread crumbs and tomato sauce. Stuff zucchini shells with bread mixture, sprinkle cheese over top and place in a shallow baking pan. Cover and refrigerate. When Mealtime Approaches: remove cover. Pour boiling water around zucchini until water is 1/4 inch deep. Cover tightly. Bake in moderate oven (375 degrees) about 30 minutes or until zucchini shells begin to soften. Remove cover and bake 10 minutes longer. Yield: 6 servings