4 med. zucchini squash
2 tbsp. butter
1/4 c. chopped onion
3 bread slices, cubed
1 tsp. dried parsley flakes
1/4 tsp. basil
1/2 tsp. salt
Dash pepper
1/2 grated cheese spread
1 egg, slightly beaten
2 tsp. Parmesan cheese

Remove ends from zucchini and cook in boiling salted water 7 to 8 minutes. Split zucchini in half lengthwise and scoop out pulp, leaving 1/4 inch shell. Invert shell to drain. Pat the pulp dry with paper towel.

Saute onion in butter. Let cool. Chop pulp. Add to onion along with bread cubes, seasoning and cheese spread. Lightly mix in egg. Spoon filling into shells, mounding slightly. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. Makes 8 servings.