1 lg. zucchini
4 tbsp. butter and some bits
1/2 c. Parmesan cheese & 2-3 tbsp.
1 tsp. salt
1 1/2 onions, finely chopped
Pepper to taste

Cut zucchini in half - lengthwise. Parboil until tender. Drain and cool. Hollow shells (scoop out pulp).

Melt 4 tablespoons butter. Cook onions in it until transparent. Add the pulp and 1/2 cup cheese. Cook on high heat until most of liquid is gone and mixture is thick.

Fill shells with mixture. Put in shallow baking dish. Dot with butter. Sprinkle with 2-3 tablespoons of cheese. Bake 20 to 25 minutes at 350-375 degrees.