Zucchine Ripiene

8 small summer squash
Extra Virgin Olive Oil
Breadcrumbs
One medium onion, chopped finely
One small fennel, chopped finely
One small carrot, chopped finely
Fresh Basil and Fresh Parsley
Marjoram
Egg, one beaten
Grated Parmigiano or Romano
Minced ham, or Canadian Bacon (ok, Nurse Betty? Still it's optional) You can also use grilled sweet bell peppper in its place
Small Potato, cooked and mashed salt and pepper

1. The onion, fennel and carrot are to be cooked in a covered pan in the olive oil for about 8 minutes and then add a bit of both the parsley and basil for about two more.
2. Transfer the mixture to a mixing bowl, add the rest of the ingredients except the breadcrumbs. Salt & Pepper.
3. The squash is cut lengthwise and steamed.
4. Scoop out the centers.
5. The innards of the squash are to be mixed with the stuffing in the mixing bowl and placed in the shells of the squash.
6. These are to be baked in a preheated oven @ 350F in a well oiled baking dish for about 20 minutes which should bring them to a golden and crispy disposition.
7. Prepare well in advance because they are to be served at room temperature.

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