Cheese-Stuffed Zucchini - cooking recipe

Ingredients

6 zucchini (6 to 7-inch)
2 beaten eggs
1 1/2 c. sharp Cheddar cheese
1/2 c. small curd cottage cheese
2 Tbsp. chopped parsley
2 Tbsp. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. cracker crumbs
2 Tbsp. melted oleo

Preparation

Cut off ends of squash.
Boil whole for approximately 12 minutes until barely tender.
Remove from water.
Slice lengthwise.
Scoop out pulp and invert on paper towel to drain. Combine all other ingredients, except crackers and butter.
Stuff zucchini shells.