3 lg. zucchini, scrubbed, trimmed & peeled
1/2 tsp. salt
2 pkgs. frozen spinach
2 tbsp. butter
2 tbsp. flour
1 tbsp. red wine
1/2 c. milk
1/2 c. cream
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. nutmeg
1/4 c. Romano cheese, grated
Butter for dotting

Slice each peeled zucchini lengthwise in halves. With a spoon, scoop out the pulp. Put them in a pot, cover with water and add 1/2 teaspoon of salt. Bring to a boil and cook for 10 minutes. Remove and drain on paper toweling, cavity side down. Cook the spinach until half done, drain and chop.

In the top of a double boiler, melt the butter and with a wire whisk blend in the flour and add the wine, whipping all the time until smooth.

Heat the milk and cream together in a saucepan and quickly bring to a boil, stirring to avoid burning and pour briskly into the butter mixture. Stir well with a wire whisk until the mixture from the top of the double boiler, stir in the salt, pepper and nutmeg, whipping fast. Whip in the cheese and blend thoroughly. Whip the mixture into the spinach and spoon into the zucchini cavities. Butter a baking dish and arrange the zucchini with the stuffed side up. Sprinkle some cheese on top, dot with a little butter and bake in a preheated 350 degree oven for 20 minutes. Remove from the oven and put under the broiler to brown for a few minutes. Serves 6.