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1
Preheat the oven to 400 degrees F. Pour the milk over the bread in a bowl, and let sit for 20 minutes, pressing the bread into the milk.
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2
Prepare the vegetables for stuffing: Halve the zucchini crosswise, then lengthwise, to make twelve pieces.
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3
Scoop out the centers to make boats.
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4
Finely chop the scooped-out centers, and put them in a large bowl.
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5
Cut the celery stalks into 4-inch lengths.
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6
Cut each bell pepper into four segments, at the natural breaks in the ribs, and remove stems and seeds.
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7
Peel onions, halve them crosswise, then cut each in half crosswise again, to get eight rings in all.
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8
Remove the inner pieces of onion, to make onion boats.
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9
Set the boats aside, and chop and reserve the smaller inner parts of the onions.
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10
Squeeze the excess milk from the bread.
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11
Combine the bread with the chopped zucchini.
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12
Add the scallions, 1 cup of the grated cheese, the provola, the parsley, and 1 teaspoon of the salt.
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13
Mix well.
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14
Season the vegetables to be stuffed with 1/4 cup olive oil and the remaining 2 teaspoons salt.
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15
Brush two large baking dishes with 3 tablespoons olive oil each.
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16
Scatter the chopped onion in the bottom of the baking dishes.
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17
Fill the vegetables with the stuffing, and put the stuffed zucchini and peppers in one dish, the onions and celery in another.
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18
Sprinkle the tops of the vegetables with the remaining 1 cup grated cheese.
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19
Cover the baking dishes with foil, and bake until the vegetables release their juices and are almost tender, about 30 minutes.
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20
Uncover, and bake until vegetables are tender and the stuffing is browned and crispy, about 30 minutes more.
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21
(The peppers and zucchini may be done before the onions and celery; check them after 20 minutes.)
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22
Serve warm or at room temperature.
