1 1/2 lb. small zucchini
1 1/2 c. fresh bread crumbs
1/2 c. grated American cheese
1/4 c. minced onion
2 tbsp. snipped parsley
1 1/4 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
2 tbsp. butter
1/4 c. grated American cheese

Scrub zucchini. Cut off ends. Do not pare. Cook whole with 1 teaspoon salt in 1 inch boiling water, covered, about 5 to 7 minutes. Preheat oven to 350 degrees.

Cut squash in half lengthwise. With tip of spoon, carefully remove squash from shells. Chop into small pieces; then combine with bread crumbs and rest of ingredients except butter and 1/4 cup cheese. Pile mixture lightly into zucchini shells; dot with butter. Sprinkle with 1/4 cup grated cheese. Arrange shells in baking pan. Bake uncovered 30 minutes or until brown on top. Makes 4 servings.