Italian Style Zucchini

6 zucchini
3 cups soft bread crumbs
grated Parmesan cheese
1 small onion, minced
3 T minced parsley
1 tsp. sale
1/8 tsp pepper
2 eggs, beaten
2 T margarine

Cut ends from zucchini, but do not pare. Boil in salted water for 5 minutes. Halve lengthwise and remove pulp with spoon, reserving shells. Combine zucchini pulp, 1/2 cup cheese, onion, parsley, salt, pepper and eggs and mix well. Fill shells. Dot with butter and sprinkle with cheese. Bake 350° for 30 minutes.

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