2 med.-sized zucchini
1 sm. onion, chopped
1 sm. clove garlic, mashed
1 tsp. olive oil
1 tsp. minced parsley
1/4 c. grated Parmesan cheese
2 tbsp. fine bread crumbs
Dash of salt
Dash of pepper
1 egg, slightly beaten

Wash zucchini; cut off ends. Cook whole in boiling salted water for 7 minutes or until tender but not mushy. Cool. Cut in half lengthwise and scoop out the seeds and center pulp, leaving thick shells. Reserve center pulp. Arrange halves with cut side up in a shallow baking pan or on an ovenproof serving dish.

Cook onion and garlic in oil; add the parsley, cheese, crumbs, zucchini pulp, salt and pepper. Blend in the egg. Spoon stuffing into the shells. Bake in 350 degree oven for 20 minutes or until lightly browned. Serve this as a side dish for barbecued, roasted, or broiled meats.