2 lb. sm. zucchini
2 eggs, lightly beaten
1/3 c. bread crumbs (I like the seasoned kind)
1/3 c. grated Parmesan cheese
1/4 c. salad oil
1 sm. onion, minced
Few sprigs parsley
Salt, pepper, thyme (to taste)

Wash zucchini, trim ends and parboil in salted water about 15 minutes. Drain and when cool enough to handle, cut in half lengthwise. Scoop out the pulp. Arrange shells in a greased, shallow baking dish. Mash the pulp, add eggs, crumbs, cheese, oil, onion, parsley and seasonings. Mix well. Sprinkle shells with salt and pepper and small amount thyme. Fill. Bake at 350 degrees F. about 25 to 30 minutes.