Stuffed Zucchini

• 6 medium zucchini, cleaned
• 2 cups buttery cracker crumbs
• 1 small onion, chopped
• 1/2 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons butter or margarine, melted
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 eggs, beaten
• Additional grated Parmesan cheese

1. Place whole zucchini in a medium saucepan with boiling salted water. Cook 10 minutes or until tender. Drain.
2. Cut zucchini in half lengthwise. Scoop out pulp, leaving firm shells; chop pulp.
3. Combine chopped pulp, cracker crumbs, onion, 1/2 cup cheese, parsley, butter, salt, pepper, and eggs; mix well.
4. Place zucchini shells in a lightly greased 15-x 10-x 1-inch jellyroll pan. Spoon zucchini mixture into shells; sprinkle with additional Parmesan cheese. Bake at 350u0b0 for 30 minutes or until stuffing is lightly browned. Serve immediately.

zucchini, buttery cracker crumbs, onion, parmesan cheese, parsley, butter, salt, pepper, eggs, parmesan cheese

Taken from www.myrecipes.com/recipe/stuffed-zucchini (may not work)