Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    plump Zucchinis about 5 inches long
   1      ounce         white bread -- crusts removed
   2      tablespoons   milk
   4      ounces        Ricotta
   1      clove         garlic -- crushed
     1/4  teaspoon      dried oregano
   1 1/2  ounces        grated Parmesan cheese
   1                    egg yoke
                        salt and pepper

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.