Stuffed Zucchini Parmesan
1 1/2 lbs. small zucchini
1 1/2 cup fresh bread crumbs
3/4 cup grated Parmesan cheese,
reserve 1/4 cup for topping
1/4 cup minced onion
2 Tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
2 Tbsp. margqarine
Scrub zucchini well, cut off ends, but do not pare. Cook whole with 1
teaspoon salt in boiling water, covered until tender (about 5 to 7
minutes). Preheat oven to 350 degrees. Cut zucchini in half, lengthwise.
Carefully remove squash from shells with spoon. Chop into small pieces,
then combine with remaining ingredients except butter and 1/4 cup cheese.
Pile mixture lightly into zucchini shells. Dot with margarine. Sprinkle
with 1/4 cup Parmesan cheese. Bake, uncovered, 30 minutes or until light
brown on top.
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