Ingredients
4 medium zucchini squash1/4 teaspoon salt1 small onion, minced2 tablespoons vegetable oil2 large eggs, lightly beaten1/2 cup dry bread crumbs1/4 cup grated Parmesan cheese2 tablespoons minced parsleySalt and pepper to taste
Preparation
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. In a large saucepan, bring 8 cups water and salt to a boil. Add zucchini shells; cover and boil for 2 minutes. Drain and set aside. Chop zucchini pulp.
In a large skillet, saute the onion and chopped zucchini in oil until tender. Remove from the heat. Stir in the egg, bread crumbs, cheese, parsley, salt and pepper. Fill shells. Place in a greased baking dish. Bake at 375° for 15 minutes or until filling reaches 160° and is heated through.
