6 zucchini
3 cups soft bread crumbs
grated Parmesan cheese
1 small onion, minced
3 tablespoons minced parsley
1 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
2 tablespoons butter

Cut ends from zucchini (do not pare); cook in boiling salted water for 5 minutes. Halve lengthwise. Remove pulp with spoon; reserve shells. Combine zucchini pulp, crumbs, 1/2 cup cheese, onion, parsley, salt, pepper and eggs; mix well. Fill shells. Dot with butter and sprinkle with cheese.

Bake at 350°F for 30 minutes.