1 1/2 lbs. zucchini
1 1/2 c. soft bread crumbs
2 oz. grated cheese
1/4 c. minced onion
2 tbsp. minced parsley
1/4 tsp. slat
1/8 tsp. pepper
2 eggs, beaten
2 tbsp. butter
1/4 c. grated cheese

Scrub zucchini well. Cut off ends, cook tender in 1 inch boiling water with 1 teaspoon salt in covered kettle about 5 to 7 minutes. Cut squash lengthwise. Carefully remove squash from shell with tip of spoon.