SHAKERTOWN BAKED STUFFED ZUCCHINI

3 medium-sized zucchini (about 1 lb.), trimmed
1 1/2 cups crumbled buttery round crackers
1/2 cup grated Parmesan cheese, divided use
2 tbsp minced onion
1 1/2 tbsp minced fresh parsley
1/2 tsp salt
1/8 tsp pepper
1 egg, lightly beaten
1 tbsp butter or margarine

Preheat oven to moderate (350 degrees F).

Cook zucchini in boiling salted water to cover in a large pot, 5 minutes. Drain.

Scoop out pulp with a spoon, leaving shell intact. Coarsely chop pulp. Place pulp in a medium-size bowl and combine with cracker crumbs, 1/4 cup Parmesan cheese, onion, parsley, salt, pepper and egg.

Spoon mixture into zucchini shells, mounding in center. Dot with butter; sprinkle with remaining 1/4 cup Parmesan. Place in baking dish.

Bake in preheated 350 degree F oven for 30 minutes or until lightly browned.

Makes 6 servings
Source: University of Kentucky Health and Wellness Program, 1995