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

Scrub zucchini well. Cut off ends; don't peel. Cook in
boiling, salted water until just tender (1/2 teaspoon salt to 2
cups water). Do not overcook. Cut zucchini lengthwise in
half. Remove center part of squash with spoon. Turn on paper
towel (hollowside down) to drain. Chop center of squash and
combine with bread crumbs, grated cheese, onion, parsley and
1 1/4 teaspoons salt, pepper and eggs. Place on greased 13 x 9
x 2-inch baking pan. Fill with mixture, dot with butter and
sprinkle with cheese. Bake at 350 degrees for 35 to 45 minutes until
brown. Serves 8.

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