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

Scrub zucchini well. Cut off ends; do not pare. Cook in 1-inch boiling water with 1 teaspoon salt in covered kettle about 5-7 minutes. Heat oven to 350 degrees. Cut squash lengthwise in half. Carefully remove squash from shells using tip of spoon.

Chop squash into small pieces, then mix with bread crumbs and next 6 ingredients. Pile mixture lightly in zucchini shells. Dot with butter. Sprinkle 1/4 cup grated cheese on top. Arrange filled shell in baking pan and bake at 350 degrees for 30 minutes or until brown on top.

NOTE: If you like garlic, a pinch may be mixed in squash and bread. Butter may also be added then.