Stuffed Zucchini - cooking recipe

Ingredients

8 small zucchini (about 6 to 8-inches long)
1/2 c. butter, divided
1 small yellow onion, finely chopped
2 Tbsp. fresh parsley, chopped
4 medium tomatoes, peeled, seeded and finely chopped
2 c. fresh white bread crumbs
milk
salt and freshly ground pepper to taste
3 Tbsp. finely chopped Swiss cheese
Parmesan cheese

Preparation

Wash zucchini; cut in half lengthwise.
With sharp teaspoon, scoop out pulp, reserving pulp, to form boats with 1/2-inch walls. Cut small slice off bottom so boats stand without rolling.