2 lg. zucchini squash
1/4 c. bread crumbs
1 sm. onion, diced
1/4 c. Parmesan cheese
1/4 c. Italian seasoning
1/4 c. butter, melted

Cut zucchini in half, lengthwise, scoop out pulp, leaving 1/4" thick shell. Dice pulp, add remaining ingredients. Mix well. Fill zucchini shells with diced pulp mixture. Bake filled zucchini shells in shallow baking pan at 375 degrees for 20 minutes.