Heat oven to 400. Cut zucchini in half length-wise. With melon baller or small spoon, carefully scoop out flesh, leaving a 1/4-inch-thick shell all around. Finely chop 1 cup of the zucchini pulp. Place zucchini shells, hollow side down, in two 11 x 7 glass baking dishes. Add 1/2 cup water to each and cover with plastic wrap, venting a corner. Microwave on high for 4 minutes. Remove from microwaveand carefully drain off water. Flip over zucchini shells onto a large baking pan, sprinkle with 1/4 tsp. of salt.