Stuffed Zucchini - cooking recipe

Ingredients

2 lb. medium zucchini
2 eggs, slightly beaten
1/3 c. fine bread crumbs
1/3 c. grated goat's cheese (Parmesan or Romano)
1 small onion, minced
1/4 c. salad oil
1 Tbsp. minced parsley
1/2 tsp. salt
1/2 tsp. thyme

Preparation

Wash zucchini; trim ends, then parboil whole in boiling salted water for about 15 minutes.
Drain.
When cool enough to handle, cut lengthwise in halves.
With a teaspoon, carefully scoop out pulp, leaving a thin wall of the squash.
Arrange shells in a greased shallow baking dish.
Mash the scooped out pulp; add all the remaining ingredients and mix thoroughly.
Sprinkle zucchini shells with salt and pepper, then fill with pulp mixture.
Bake at 350\u00b0 for 25 to 30 minutes.