Stuffed Zucchini Squash

Directions

1. 1
   Trim ends of zucchini, do not peel.
2. 2
   Cook whole zucchini in boiling water for 5 minutes or until crisp tender.
3. 3
   Cool slightly. Half lengthwise.
4. 4
   Scoop out pulp, leaving a 1/4 inch thick shell. Chop pulp, set aside.
5. 5
   Sprinkle shells lightly with salt.
6. 6
   Arrange in a 2-quart rectangular baking dish.
7. 7
   In a medium mixing bowl, combine egg margarine, the 1/4 cup Parmesan, onion, parsley and pepper.
8. 8
   Stir in chopped pulp and bread crumbs.
9. 9
   Spoon filling into shells.
10. 10
    Sprinkle with the 1 Tbsp.
11. 11
    Parmesan.
12. 12
    Bake uncovered in a 350° oven about 20 minutes until set and heated through.
13. 13
    Serves 6.