4 zucchini, 6-7 inches long
1 3/4 c. soft bread crumbs
1/2 c. grated cheese
1/4 c. chopped onion
2 tbsp. chopped parsley
1 1/4 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
1/4 tsp. salt
2 tbsp. butter
3 tbsp. grated Parmesan cheese

Scrub zucchini well; cut off ends; do not peel. Cook in boiling salted water until just tender (1/2 teaspoon salt to 2 cups water); do not overcook. Cut squash in half lengthwise. Carefully remove center part of squash with tip of spoon.

Turn squash hollow side down on paper towels to drain. Chop center part of squash and combine with bread crumbs, grated cheese, onion, parsley, 1 1/4 teaspoons salt, pepper and eggs.

Place squash, hollow side up, in greased 13x9x2 inch baking pan. Sprinkle with 1/4 teaspoon salt. Fill with bread mixture. Dot with butter and sprinkle with Parmesan cheese. Bake in moderate oven (350 degrees) for 35-45 minutes or until browned on top. Makes 8 servings.