Italian Style Zucchini

Barb Wendling

Serves 4 - 6

6 zucchini

3 cups soft bread crumbs

3/4 cup Parmesan cheese, grated

1 small onion, minced

3 tablespoons parsley, minced

1 teaspoon salt

1/8 teaspoon pepper

2 eggs, beaten

2 tablespoons oleo or margarine

Cut ends from zucchini (do not pare); cook in boiling, salted water for 5 minutes. Halve lengthwise. Remove pulp with spoon; reserve pulp and shells.

Combine zucchini pulp, crumbs, ½ cup cheese, onion, parsley, salt, pepper and eggs; mix well.

Spray cookie sheet with non-stick spray. Put shells on sheet.

Fill shells. Dot with butter and sprinkle with remaining cheese.

Bake at 350 degrees F for 30 minutes.