6 med. zucchini
3 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1 sm. onion, minced
1 tsp. salt
3 tbsp. minced fresh parsley
1/8 tsp. pepper
2 eggs, beaten
2 tbsp. butter
Grated Parmesan cheese

Wash squash thoroughly. Place in small amount of boiling, salted water. Cover and simmer 5 minutes. Drain and cool slightly. Trim off stems. Cut squash in half lengthwise; remove and reserve pulp, leaving a firm shell. Set shell aside.

Combine zucchini pulp, bread crumbs, 1 cup cheese, onion, parsley, salt, pepper and eggs; mix well. Spoon mixture into zucchini shells. Dot with butter; sprinkle with cheese. Bake at 350 degrees for 30 minutes. Any leftover squash stuffing can be spooned into casserole dish and baked with squash. Makes 6 servings.