6 - 8 medium zucchini
1/2 c. butter
3/4 c. grated Gruyere cheese
1/2 c. grated cheddar cheese
1 c. sour cream
1/4 c. chopped onion
1/2 tsp. salt
dash paprika
1 c. cornbread stuffing, crumbled
grated Parmesan cheese

Cook whole zucchini in boiling salted water for 8 minutes and drain. Melt butter in skillet, add the Gruyere and cheddar and melt. Add the sour cream, onion and seasonings. Cut the zucchini in rounds and lay overlapping in a spiral circle in a round quiche dish. Pour cheese mixture over the zucchini, sprinkle with bread crumbs and Parmesan cheese.

Bake 350 for 30 minutes.