8 med. zucchini
Olive or salad oil
1 can tuna, flaked and drained
2 tbsp. grated Parmesan cheese or Romano cheese
1/3 c. chopped cucumber pickle
1 tsp. salt
Dash of pepper
1/2 c. dry bread crumbs
1 c. creamed cottage cheese
1 egg, slightly beaten

Wash and pat zucchini dry; using sharp knife, cut slice from one side of each squash; scoop out centers, reserving 1/4 inch shells. Chop pulp and saute in 2 tablespoons oil until tender and lightly browned; cool.

Combine mixture with tuna, Parmesan cheese, pickle, salt and pepper and bread crumbs; pile mixture into zucchini shells. Combine cottage cheese and egg in electric blender or mixer and beat until fluffy; spread over tuna, then brush zucchini with oil.

Place in lightly oiled shallow baking dish; bake at 375 degrees for about 35 minutes or until fork tender.

Serves 8.