6 zucchini, 6-7 inches in length
3 eggs, well beaten
2 1/4 c. shredded cheddar cheese
3/4 c. sm. curd cottage cheese
3 tbsp. chopped parsley
1/2 tsp. salt
Dash of pepper

Cut off ends of zucchini, clean and cook whole in enough boiling water to cover, about 12 minutes or until tender but firm. Cut each in half lengthwise. Scoop out center pulp and discard; invert shell to drain on paper towels. Mix eggs, cheese, cottage cheese, parsley, salt, and pepper, fill zucchini with cheese mixture and bake in buttered dish uncovered for 15 minutes at 350 degrees. Raise oven temperature to 450 degrees and bake 5 minutes longer.