• 6 largezucchini\cooked, trimmed, cut in half lengthwise, seeds scooped out leaving shell intact, seeds chopped
• 4 tomato\cooked, seeded and chopped
• 3 Tbs. olive oil
• 1-1/2 tsp. basil, or 1 Tbs. fresh, chopped
• 1/4 tsp. rosemary, or 1 tsp. fresh, chopped
• 2 Tbs. parsley, minced
• 1 carrot\cooked, grated
• 1 celery rib, finely chopped
• 1 cup plain breadcrumbs
• 1/3 cup chopped walnuts
• 1 cup shredded mozzarella cheese

Preheat oven to 350° F. Arrange hollowed out zucchini halves, cut side up in a lightly oiled baking pan. Bake 10 minutes. Combine chopped tomatoes and zucchini seeds in a non-reactive saucepan. Simmer over medium-low heat 5-10 minutes, stirring frequently. Heat oil in a heavy nonstick skillet over medium heat. Add next 5 ingredients and saute 3-4 minutes, or until carrot and celery are tender. Stir in breadcrumbs and walnuts. Season with salt and pepper to taste. Spoon mixture into zucchini halves. Pour tomato sauce over zucchini and bake 20 minutes, or until tender. Sprinkle with mozzarella.