Split zucchini in halves lengthwise and scoop out seeds and membrane. Set aside. Sauté green pepper and onion in butter until onion is transparent. Remove and set aside. Brown ground beef, separating with a fork. Add green pepper, onion and remaining ingredients. Place the zucchini halves in a well greased baking pan. Fill each half with corn stuffing. Pour one half cup water in the bottom of the pan, cover with foil. Bake in a 350ºF. oven until the zucchini is tender. Remove foil and bake an additional 1/2 hour. Serves 6 to 8

Stuffed Zucchini 2

3 large zucchini
2 tablespoons of onion, minced
3 tablespoons of butter
1 cup of soft bread crumbs
1/2 cup of tomatoes, cooked
Salt & pepper
1/2 pound of Monterey Jack cheese

Cook zucchini in boiling salted water 10 minutes. Cut in halves and scoop out centers. Mix pulp with remaining ingredients. Fill zucchini and top with cheese. Bake in 350ºF. oven for 15 minutes. Serves 6.

Stuffed Zucchini 3

4 large zucchini
1 onion, chopped
1 green pepper, chopped
3/4 cup of chopped tomatoes
1 1/4 cup of tomato juice
1 teaspoon of dried oregano
2 slices whole wheat toast

Cut the zucchini in half lengthwise, then scoop out pulp. Save shells for stuffing. Dice scooped out zucchini, then place in non-stick skillet with next 4 ingredients and 1/3 cup tomato juice and oregano. Cook until vegetables are limp and fill the shells with cooked mixture and place on baking dish. Pour remaining juice around zucchini and sprinkle with crumbled toast. Bake at 350º:F. for 30 minutes. Serves 8.

Sausage Stuffed Zucchini 4

2 tablespoons of oil
1 small onion, chopped
2 cloves garlic, minced
6 medium or 2 very large squash, prepared for filling (reserve pulp)
1/2 pound of bulk sausage
1 cup of fresh bread crumbs
1 egg
1 tablespoon of chopped parsley
1/4 teaspoon of thyme
1/2 teaspoon of tarragon
Salt and pepper to taste

Heat oil in skillet and sauté onion, garlic, and reserved zucchini pulp until onion is soft. Add the sausage and cook, breaking up, until it loses its pink color. Remove from heat to bowl and mix in bread crumbs, eggs, parsley, thyme, tarragon, salt, and pepper. Fill the shells and bake at 350ºF. for 15 minutes until heated through. Makes 6 servings.