6 sm. or 3 lg. zucchini
1 med. onion
1 clove garlic
12 sprigs parsley
3 tbsp. olive oil
1 c. spinach, cooked, drained
1/2 c. Parmesan cheese, grated
3 eggs, beaten
1 tsp. oregano
1 1/2 tsp. salt
1/8 tsp. pepper
2/3 c. bread crumbs

Cook zucchini in boiling water for 5 minutes; drain, cool. Halve lengthwise, scoop out pulp leaving 1/4-inch shell. Chop onion, garlic and parsley in blender; saute in oil. Put pulp and spinach in blender, drain off liquid. Add to onion mixture and saute 5 minutes.

Add seasonings, cheese and eggs; blend well; add crumbs. Salt shells lightly and fill with pulp mixture. Sprinkle with more crumbs. Bake, covered, at 350 degrees for 35 minutes. Uncover and bake 10 minutes more. Can be frozen and baked.