6-8 zucchini, 7-8 inches long
Water
2 tbsp. butter
1/4 c. green onions, chopped
1 can mushrooms, stems and pieces, drained (4 oz.)
1/2 tsp. dried oregano, crushed
1 tbsp. flour
1/8 tsp. salt
1 (7 3/4 oz.) can pink salmon
Milk
1/2 c. Swiss cheese, shredded
1/4 c. Parmesan cheese, grated

Blanch zucchini in boiling water 10 minutes. Remove stems and flower ends and slice each in half lengthwise. Scoop out pulp, leaving 1/4 inch thick shell. Reserve shells and pulp and drain both thoroughly. Mince pulp and measure 1/2 cup. Melt butter in skillet, add green onions, mushrooms, 1/2 cup of minced zucchini pulp and oregano. Saute until tender. Stir in flour and salt.

Drain and flake salmon, reserving liquid. Add milk to reserved liquid and make 1/2 cup. Stir into vegetable mixture, cook and stir over medium heat until thickened. Gently stir in salmon; add Swiss cheese and stir until melted. Spoon salmon mixture into zucchini shells and sprinkle with Parmesan cheese. Arrange in shallow baking dish and bake at 450 degrees for 10-15 minutes until golden brown.