1. Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells 1/4-inch thick. Reserve pulp.

2. Heat olive oil in a large skillet; sauté, onion, carrot and garlic in oil until limp.

3. Coarsely chop zucchini pulp and add to saut, ed mixture; cook a few minutes.

4. Put vegetable mixture into a bowl.

5. Cook beef in the same skillet until it loses its pink color.

6. Add ham and vegetable mixture; mix well.

7. Add egg, bread crumbs, 1 tablespoon Parmesan cheese, salt and pepper to taste and oregano; mix well.

8. Stuff zucchini shells with meat-vegetable mixture, mounding tops.

9. Pour tomato sauce into the bottom of a large ovenproof dish; arrange stuffed zucchini in sauce.

10. Sprinkle tops with remaining cheese.

11. Cover tightly with foil; bake in preheated 350F. oven 30 to 40 minutes, or until tender. Uncover during last 10 minutes of baking time to brown tops.

Per serving: 391 Calories (kcal); 27g Total Fat; (60% calories from fat); 17g Protein; 22g Carbohydrate; 74mg Cholesterol; 759mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates