Title: Stuffed Zucchini Squash
Categories: Vegetable
Yield: 1 Servings
| 6 | md | Zucchini |
| 3 | c | Soft bread crumbs |
| 1/2 | c | Grated Parmesan cheese |
| 1 | sm | Onion, minced |
| 3 | tb | Minced parsley |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | | Beaten eggs |
| 2 | tb | Butter |
Wash zucchini, cut off ends, don't peel. Cook in boiling water with salt
for 5 minutes. Halve lengthwise, remove pulp with spoon, combine with
bread crumbs, cheese, onion, parsley, salt, pepper and eggs. Fill zucchini
shells, dot with butter, sprinkle with additional cheese. Bake in moderate
oven (350 degrees) for 30 minutes. Randy Rigg