1 1/2 lbs. sm. zucchini
1 1/2 c. fresh bread crumbs
3/4 c. grated Cheddar cheese
1/4 c. onions, minced
1 tbsp. parsley, snipped
2 tbsp. butter
1 1/4 tsp. salt
1/8 tsp. pepper
2 eggs, beaten

Scrub zucchini well and cut off ends. Do not pare. Cook whole with 1 teaspoon salt in 1-inch of boiling water, covered for 5 to 7 minutes. Heat oven to 350 degrees. Cut squash in halves lengthwise. With tip of spoon, carefully remove squash from shells. Chop into small pieces. Combine with bread crumbs and the rest if the ingredients, except butter and 1/4 cup cheese. Pile mixture lightly into shell and dot with butter. Sprinkle with 1/4 cup grated cheese. Arrange filled shells in a large baking dish. Bake uncovered for 30 minutes or until brown on top.