Don't spare the garlic - if sauteed gently, it gives a pungent accent to the dish. Serves 4-6.

3 c. cooked & drained heavy beans
1/2 c. liquid from cooking the beans or Vegetable Stock or water
2 tbsp. olive oil
2 c. chopped onions
1 c. diced carrots
2 celery stalks, diced
1/2 tsp. salt
Pinch of black pepper
1 1/2 tsp. dried tarragon
1 tsp. dried dill
2 bay leaves
1 green pepper, diced
2 tbsp. butter
3 garlic cloves, minced or pressed
4 oz. cream cheese, cubed
1 tsp. fresh lemon juice
1/4 tsp. hot red pepper sauce
4 med. or 6 sm. zucchini
Chopped fresh parsley

Saute the onions in the olive oil for 5 minutes. Stir in the carrots, celery, salt, pepper, tarragon, dill and bay leaves; saute another 5 minutes. Stir in the green peppers and simmer covered until the vegetables are tender. Discard the bay leaves.

Saute the garlic in the butter, taking care not to burn it. In a blender or food processor, puree 1 cup of the cooked beans with 1/2 cup liquid.

In a large bowl, gently stir the cream cheese cubes, lemon juice and red pepper sauce into the sauteed vegetables. Stir in the sauteed garlic and the pureed and whole beans. Taste the filling and adjust the seasonings.

Slice the zucchini in half lengthwise. Carefully scoop out the middle of each zucchini half without breaking the skin. Spoon the filling into each zucchini boat and pack the little boats into a baking pan, propping them against the side. Bake at 350 degrees for 30-35 minutes.