2 lbs. sm. zucchini
Boiling, salted water
2 eggs, slightly beaten
1/3 c. corn flake crumbs or fine dry bread crumbs
1/3 c. grated Parmesan cheese
1/4 c. salad oil
1 sm. onion
Few sprigs of parsley, salt, garlic salt, pepper, thyme

Parboil whole zucchini in boiling, salted water for about 15 minutes, until barely tender. Drain, trim ends, cut lengthwise in halves. Carefully scoop out the pulp. Arrange shells in a greased shallow baking dish. Mash the scooped out pulp; add the eggs, crumbs, cheese, oil, onion, parsley and seasonings; mix well. Sprinkle zucchini shells with salt and pepper, and fill with the pulp mixture. Bake uncovered in a 350 oven for 25 to 30 minutes. Serves 6.