8 med. zucchini, about 2 1/4 lbs.
1 pkg. farmer's cheese, shredded
2 eggs, beaten
1 c. cooked rice
1/4 c. finely chopped onions
1/4 c. fine dry bread crumbs, toast bread, then make crumbs
1 tbsp. parsley flakes
1/2 tsp. salt
Paprika, pinch
Seasoned salt, pinch

Parboil zucchini for 5 to 7 minutes; cool. Cut in half lengthwise. Scoop out zucchini pulp leaving shell. Place zucchini cut side down to drain. Chop pulp. Mix pulp with cheese (reserve 1/2 cup) - eggs, rice, onion, bread crumbs, parsley and salt. Sprinkle zucchini shells with seasoned salt, then stuff shells with cheese-rice mixture.

Place in a greased 15 1/2" x 10 1/2" x 1" baking pan. Bake at 350 degrees for 20 to 25 minutes. During last few minutes of baking, top with reserved 1/2 cup cheese. Let topping melt. Remove from oven. Makes 16 servings.