* The quantities shown are suggestive for a sixteen inch Zucchini to feed four.  Since the seeds taken out of the zucchini leave a lot of space, one can be generous in making the stuffing.

Cut a longitudinal 'hat' into the zucchini (select a location that makes the bottom sit firmly without rolling) and remove the seeds and the associated stringy stuff.  Scoop out the flesh of the Zucchini from both the body and the lid, making sure not to pierce through the skin.  (An ice cream scoop works pretty well.)  Better to leave a little excess meat rather than pierce.  Aim for a half-inch remaining flesh.

Chop the scooped out innards, the onion, and the garlic.  Saute the onions in the butter and olive oil until lightly browned.  Add garlic and cook briefly.  Add zucchini, pepper, and cayenne and continue cooking, covered, until zucchini is tender but not mushy.  Add Vermouth or other liquid (and/or butter) as needed.  When almost done and any liquid in the pan has been absorbed, sprinkle with the flour, and cook a few minutes more.  Take off the heat and reserve.

Grate the cheeses; chop the dill and parsley, mix.  Add the breadcrumbs and the beaten eggs.  Mix well.

When the zucchini/onion mixture has cooled, add the cheese mixture to the zucchini mixture and toss until combined.  Spoon mixture into the zucchini shell and bake at 350 F until the zucchini is cooked and the stuffing has set - about 45 minutes.