Recipe: Stuffed Zucchini (using bread crumbs, eggs and Parmesan)

STUFFED ZUCCHINI

4 medium zucchini squash
2 tablespoons cooking oil
1 small onion, minced
2 eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
Salt and pepper to taste

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-inch shell. Reserve pulp. Parboil shells in salted water 2 minutes. Remove and drain. Set aside. Chop zucchini pulp.

In a skillet, heat oil over medium-high. Saute the onion and chopped zucchini until tender.

Remove from the heat and combine with remaining ingredients. Fill zucchini shells. Place in a greased baking dish.

Bake at 375 degrees F for 15 minutes or until heated through.

Makes 4 servings
Source: Vonnie Elledge - Pinole, CA in Country Woman magazine, July/August 1992