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Baked Stuffed Zucchini Boats

Serves: 6

   10 fresh zucchini
   3 tablespoons chopped parsley
   1/4 pound mortadella or boiled ham chopped
   2 tablespoons italian flavored bread crumbs
   4 tablespoons grated Parmesan cheese
   Salt and pepper to taste
   2 tablespoons butter
   2 tablespoons flour
   1 cup hot milk
   1/4 teaspoon nutmeg
   3 tablespoons grated Parmesan cheese
   White salt to taste

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Preheat oven to 350. Grease or butter a 13" x 9" baking dish. Wash and dry zucchini. Fill a medium saucepan with salted water and bring to a boil. Add zucchini. Cook 5 to 10 minutes. Zucchini should be barely tender. Drain. Rinse with cold water and pat dry. Prepare a white sauce: Melt butter in a saucepan. When butter foams, whisk in flour. Do not let flour brown. Whisk in hot milk quickly to prevent lumps. Cook sauce 2 to 3 minutes longer, whisking constantly. Add nutmeg, Parmesan cheese and salt. Trim ends off zucchini and slice in half-length wise. Scoop out the pulp. In a medium size bowl, combine pulp, parsley, mortadella or boiled ham, breadcrumbs and salt and pepper. Add white sauce. Mix well. Fill zucchini shells with mixture and sprinkle with Parmesan cheese. Place in baking dish. Bake 20 to 25 minutes. Serve hot.

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