Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    zucchini -- medium-size
   1                    egg -- beaten
     1/3  cup           olive oil
     2/3  cup           bread crumbs -- fine
     1/2  cup           onion -- minced
     2/3  cup           parmesan cheese -- grated
   1      medium        carrot -- minced
   1      teaspoon      oregano
   2                    garlic cloves -- minced
                        salt to taste
     1/2  pound         ground beef -- lean
                        pepper to taste
     1/4  cup           ham -- ground
   1 1/2  cups          tomato sauce

Preparation:

1. Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells 1/4-inch thick. Reserve pulp. 2. Heat olive oil in a large skillet; sauté‚onion, carrot and garlic in oil until limp. 3. Coarsely chop zucchini pulp and add to saut‚ed mixture; cook a few minutes. 4. Put vegetable mixture into a bowl. 5. Cook beef in the same skillet until it loses its pink color. 6. Add ham and vegetable mixture; mix well. 7. Add egg, bread crumbs, 1 tablespoon Parmesan cheese, salt and pepper to taste and oregano; mix well. 8. Stuff zucchini shells with meat-vegetable mixture, mounding tops. 9. Pour tomato sauce into the bottom of a large ovenproof dish; arrange stuffed zucchini in sauce. 10. Sprinkle tops with remaining cheese. 11. Cover tightly with foil; bake in preheated 350F. oven 30 to 40 minutes, or until tender. Uncover during last 10 minutes of baking time to brown tops.