Preparation:
Soak the bread in the milk. Parboil the zucchini in boiling salted water for 5 minutes; drain. Cut in half lengthways and scoop out the centres; chop finely. Leave the shells on one side.
Squeeze the bread dry, reserving the liquid, and mix with the chopped zucchini and the remaining ingredients; add a little of the reserved milk if necessary to give a spreading consistency. Add salt and pepper to taste.
Fill the zucchini shells with the mixture and arrange in a well oiled shallow baking dish.
Cook in a preheated moderately hot oven 375F for 30 to 40 minutes, until tender and golden. |
