8 sm. to med. zucchini
2 med. onions
1 clove garlic
12 sprigs parsley
3 tbsp. olive oil
1 c. Swiss chard or spinach, cooked and drained
1 tsp. oregano leaves
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 c. grated parmesan cheese
3 eggs, beaten
2/3 c. dry bread crumbs

Scrub zucchini; cook in boiling water 5 minutes. Drain and cool. Cut in halves lengthwise; scoop out center pulp, leaving 1/4" shell all around. Chop onions, garlic and parsley in blender or food chopper. Saute in olive oil.

Put zucchini pulp and chard through food chopper or in blender; drain off excess liquid. Add to onion mixture and saute a few minutes. Add seasonings and cheese; mix well. Add eggs and blend; then add crumbs.

Sprinkle zucchini shells lightly with salt. Fill with pulp mixture. Sprinkle lightly with more bread crumbs. Makes 6 to 8 servings.