Baked Stuffed Zucchini

• 4 pounds zucchini 1/2 each
• 2 tablespoons margarine
• 2 scallions chopped
• 1/2 pound mushrooms chopped
• 1/2 cup walnuts chopped
• 1 cup bread crumbs Soft
• 4 eggs
• 2 tablespoons fresh parsley minced
• 1 tablespoon fresh basil chopped
• 1/2 cup grated Parmesan cheese
• salt to taste
• black pepper to taste

1. 1. Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4-inch thick.
2. 2. Drop shells into boiling water and boil for 5 minutes.
3. 3. Chop pulp and saute in margarine. Add scallion (or green onions) and mushrooms; saute 3 minutes longer. Add nuts and remove from heat.
4. 4. Beat eggs with parsley, basil, salt and pepper to taste.
5. 5. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion.
6. 6. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water and bake, uncovered, in preheated 350-degree oven for about 30 minutes. Let stand 5 minutes, then serve.

zucchini, margarine, scallions, mushrooms, walnuts, bread crumbs soft, eggs, parsley, fresh basil, parmesan cheese, salt, black pepper

Taken from www.yummly.com/recipe/Baked-Stuffed-Zucchini-1647973 (may not work)