Stuffed Zucchini

Preparation

Cut zucchini in half lengthwise (do not peel).  Scoop out and discard pulp, leaving sturdy shells.  Salt lightly and set aside.  To preserve freshness, place shells between paper towels.  In a small skillet, heat olive oil and sauté garlic until brown, then discard garlic.  Add parsley, chives, cheeses and seasoning to oil and stir to mix well.  Spoon parsley mixture into zucchini shells and drizzle tomato sauce on top of each.  Fill an oven proof baking dish with about ½ inch of water and place the filled zucchini shells in the dish.  Cover and bake 350°F for 30 minutes.  Uncover, increase heat to 450 and bake for 15 minutes or until top of stuffing has browned.  Serves 2.