Stuffed Zucchini Squash - cooking recipe

Ingredients

3 medium zucchini each 6 to 7 inches long and 5 to 6 oz.
salt
1 beaten egg
1 Tbsp. margarine or butter, melted and cooled
1/4 c. grated Parmesan cheese
2 Tbsp. finely chopped onion
2 Tbsp. fresh parsley snipped
Dash pepper
1 1/2 c. soft bread crumbs (2 slices)
1 Tbsp. grated Parmesan cheese

Preparation

Trim ends of zucchini, do not peel.
Cook whole zucchini in boiling water for 5 minutes or until crisp tender.
Cool slightly. Half lengthwise.
Scoop out pulp, leaving a 1/4 inch thick shell. Chop pulp, set aside.
Sprinkle shells lightly with salt.
Arrange in a 2-quart rectangular baking dish.
In a medium mixing bowl, combine egg margarine, the 1/4 cup Parmesan, onion, parsley and pepper.
Stir in chopped pulp and bread crumbs.
Spoon filling into shells.
Sprinkle with the 1 Tbsp.
Parmesan.
Bake uncovered in a 350\u00b0 oven about 20 minutes until set and heated through.
Serves 6.