Stuffed Zucchini - cooking recipe

Ingredients

2 lb. small zucchini
boiling, salted water
2 eggs, slightly beaten
1/3 c. fine dry bread crumbs
1/3 c. grated Parmesan cheese
1/4 c. melted butter
1 small onion, minced
few sprigs parsley, minced
salt, pepper and thyme
1 clove garlic, minced

Preparation

Parboil whole zucchini in boiling, salted water for 15 minutes, until barely tender.
Drain, trim ends and cut lengthwise in halves.
Carefully scoop out the pulp.
Arrange shells in a greased shallow baking dish.
Mash the scooped out pulp; add the eggs, crumbs, cheese, butter, onion, parsley, seasonings and garlic; mix well. Fill zucchini shells with the pulp mixture. Bake, uncovered, in a 350\u00b0 oven for 25 to 30 minutes.
Serves 6.