6 sm. zucchini (1 1/2 lbs.)
2 tbsp. vegetable oil
1 can tuna, drained
2 tbsp. minced green onion
2 tbsp. minced dill pickles
2 tbsp. minced pimento
1/3 c. mayonnaise
1 tsp. salt
1/4 tsp. freshly ground pepper
1 tbsp. lemon juice
1/3 c. minced green peppers

You can prepare the zucchini shells and make stuffing hours ahead of time, but fill shells no more than 3 to 4 hours before dinner. Preparation time: 25 minutes. Cooking time: 8 minutes. Makes 6 servings.

1. Par-cook zucchini in boiling salted water in large saucepan 8 to 10 minutes or until firm-tender. Drain. Cut a 1/4 inch slice lengthwise from each zucchini. Scoop out pulp carefully, leaving a 1/2 inch shell. Chop pulp coarsely.

2. Flake the tuna finely into large bowl. Add zucchini pulp and other ingredients. Mix well.

3. Stuff shells. Chill 1 to 2 hours.