(1) Provençal Stuffed Zucchini

• 4 firm zucchini (5 to 6 ounces each)
• 1 medium onion (2

Trim the ends of the zucchini, split each in half lengthwise, and, using a vegetable ball-cutting spoon, remove the flesh from each half, leaving a wall of about ¼-inch thickness. Chop the zucchini flesh.

Cook the onion gently in oil without coloring for about 15 minutes, add the chopped zucchi