Parboil 4 medium-sized zucchiniI (1.5 inches thcik and 4-5 inches long) whole in boiling salted water for 8 minutes. Drain and cool enough to handle. Cut lengthwise into halves and scoop out some of the pup and set aside.

In a skillet, heat 1/4 cup butter and 2 tablespoons olive oil. Add 2 medium onions that have been minced.

Chop 1 glove of garlic with 8 parsely sprigs (leaves only). Add to onions. Saute for 3 minutes.

Add the following to the skille and cook for 15-minutes:

• 1/4 pound sweet Italian sausage
• 1/2 pound ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried rosemary

Preheat oven to 325 F.

Remove skillet from heat and add the following:

• 1 cup bread crumbs
• 1/4 cup grate Parmesan cheese
• reserved zucchini pulp mixure

Blend well. Stuff the zucchini with the mixutre.

Arrange zucchini in pan and sprinkle a drop or two of olive oil over the top. Bank for 20-25 minutes. Once cooked, spoon 1 teaspoon of Italian salad dressing over each half.