3 zucchini, 1 to 2 inches thick
¼ cup chopped onion
½ cup diced celery
2 tablespoons butter or margarine
¼ teaspoon salt
⅛ teaspoon pepper
¾ cup diced cooked ham
2 cups fine soft bread crumbs, toasted
½ cup tomato sauce
1/3 cup grated Parmesan cheese
Wash and cut zucchini in halves lengthwise.
Scoop out and chop pulp.
Combine onion, celery and butter in small skillet and sauté until onion is tender.
Combine chopped zucchini, onion mixture, salt, pepper, ham, bread crumbs and tomato sauce.
Stuff zucchini shells with mixture and sprinkle with cheese.
Place in a greased shallow baking pan and refrigerate until a half hour before serving.
Then pour boiling water around zucchini to a dept of ¼ inch, cover tightly and bake at 375 degrees for 30 minutes, or until zucchini shells are tender.
Remove cover and bake 10 minutes longer.
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