3 medium sized zucchini
1 1/2 c. crumbled buttery round crackers
1/2 c. grated Parmesan cheese
2 tbsp. minced onion
1 1/2 tbsp. minced parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg, lightly beaten
1 tbsp. butter

Preheat oven to 350 degrees. Cook zucchini in boiling water to cover in large pot, for 5 minutes. Drain; halve lengthwise. Scoop out pulp with spoon - leaving shell. Coarsely chop pulp. Combine with cracker crumbs, 1/4 cup cheese, onion, parsley, salt, pepper, and egg in medium sized bowl. Spoon crumb mixture into shell, mounding in center. Dot with butter; sprinkle with remaining Parmesan cheese. Place in baking dish. Bake 30 minutes until lightly browned.