3 medium zucchini squash-each 6 to 7 inches long
salt to taste
1 beaten egg
1 tsp butter, melted, cooled
1/4 c grated Parmesan Cheese
2 tbsp finely chipped onion
2 tbsp snipped fresh parsley
1 1/2 c soft bread crumbs (2 slices)
1 tbsp grated Parmesan cheese
dash of pepper

Trim ends of squash, do not peel. Cook whole in boiling water for 5 minutes or till tender crisp. Cool slightly and cut in half lengthwise. Scoop out pulp, leaving 1/4 inch thick shell. Chop pulp, sprinkle shells lightly with salt. Arrange in a 2 quart rectangular baking dish. In medium mixing bowl, combine egg, butter, 1/4 c Parmesan cheese, onion, parsley and pepper. Stir in pulp and bread crumbs. Spoon filling into shells and sprinkle with the 1 Tbsp Parmesan cheese.

Bake uncovered in 350°F oven for about 20 minutes or until set and heated through. 6 servings.