Stuffed Zucchini Squash - cooking recipe

Ingredients

6 medium-sized zucchini
3 c. soft bread cubes
1/2 c. grated Parmesan cheese
1 small onion, minced
3 Tbsp. minced parsley
garlic powder
salt and pepper to taste
2 eggs, beaten
2 Tbsp. butter or margarine

Preparation

Wash squash; cut off ends, don't pare.
Cool in boiling salted water 5 minutes.
Halve lengthwise; remove pulp with spoon. Combine pulp, bread crumbs, cheese, onion, parsley, salt, pepper, garlic powder and eggs.
Fill shells, dot with butter, sprinkle additional cheese on top.
Bake at 350\u00b0 for 30 minutes.
Makes 6 servings.