Stuffed Zucchini - cooking recipe

Ingredients

1 1/2 lb. small zucchini
1 1/2 c. stuffing cubes
3/4 c. grated Monterey Jack cheese
1/4 c. minced onion
2 Tbsp. minced parsley
1 1/4 tsp. salt
dash of pepper
2 eggs, beaten
2 Tbsp. butter

Preparation

Wash zucchini; cut off ends.
Don't peel.
Cook whole with 1 teaspoon salt in 1-inch boiling water with lid on.
Turn oven to 350\u00b0; remove squash from fire.
Cool slightly; cut squash in halves lengthwise.
With spoon, carefully remove squash from shells.
Chop into pieces and combine with rest of ingredients. Use 1/2 cup of cheese in mixture.
Pile into shells; dot with butter.
Sprinkle with cheese.
Bake 30 minutes, uncovered.