Prep the zucchini stuffing: Clean some oregano and some basil. Other herbs are possible: rosemary, marjoram, tarragon, parsley, chive, etc.

Grate about 1.5 cups of Romano cheese. Be careful with your Microplane grater.

Whirl the herbs by themselves in the processor, then add the Romano and the broken-up blue cheese.

Process until smooth, scraping down the bowl a couple times. Reserve.

Start the tomato sauce: Get a big pot of water boiling. Add 2 tablespoons of salt. Drop in the tomatoes.

Remove after about 1 minute. The skins should be ready to come off.

Put the tomatoes through the food mill and transfer to your casserole dish (where the zucchini will eventually be roasted). Pop that into a 275 degree F oven; it can stay there for a while but you want at least to get the casserole dish hot and the tomato puree reduced a little.

While you've got the water hot, blanch 8 whole green onions and drain them.

Make the stuffed zucchini First, chop up 10 or 12 green onions, including a good part of the greens. Chop 3 cloves of garlic too.

Remove the tomato puree from the oven, add the chopped scallion and some white wine, and season with a little salt (to taste).

Slice each zucchini in half length-wise. Slice them such that the halves lay flat; in other words, look along the length of the zucchini and find a place to slice where the squash is pretty straight.

Scoop out the seedy part such that there's a nice furrow in each half.

Sprinkle a little salt and black pepper over the cut faces of the zucchini, then sear the cut side in a hot heavy skillet. Keep track of the pairs!

When the cut side is well-browned, remove and fill the furrows with the reserved cheese mixture. (The photo makes the zucchini look more black than it really was.)

Reunite the halves and tie each squash with two reserved blanched scallions.

Lay the tied zucchini over the sauce. Return to a hot oven (400 degrees F).

Roast for about 30 minutes, or until the tops of the squash look fairly browned. Place a roast zucchini on a dinner plate, with a surround of tomato sauce.

Now that you have learned how to make stuffed baked zucchini with tomato sauce, please be sure to view these other vegetable dish recipes.