Stuffed Zucchini Squash - cooking recipe

Ingredients

3 medium zucchini squash-each 6 to 7 inches long
salt to taste
1 beaten egg
1 tsp margarine or butter, melted, cooled
1/4 c grated Parmesan Cheese
2 Tbsp finely chipped onion
2 Tbsp snipped fresh parsley
1 1/2 c soft bread crumbs (2 slices)
1 Tbsp grated Parmesan cheese
dash of pepper

Preparation

Trim ends of squash, do not peel. Cook whole in boiling water for 5 minutes or till tender crisp.
Cool slightly and cut in half lengthwise.
Scoop out pulp, leaving 1/4 inch thick shell.
Chop pulp, sprinkle shells lightly with salt. Arrange in a 2 quart rectangular baking dish.
In medium mixing bowl, combine egg, margarine, 1/4 c Parmesan cheese, onion, parsley and pepper.
Stir in pulp and bread crumbs.
Spoon filling into shells and sprinkle with the 1 Tbsp Parmesan cheese.
Bake uncovered in 350 degree oven for about 20 minutes or until set and heated through.
6 servings.