• 1-1/4 lbs small zucchini
• ¾ cup grated cheddar cheese
• 2 eggs, beaten
• 2 tablespoons butter
• ¼ cup minced onion
• 1-1/4 cups fresh bread crumbs
• 2 tablespoons snipped parsley
• 1-1/4 teaspoon salt

1. Wash zucchini and cut off the ends. Do not peel. Cook whole with 1 teaspoon salt in 1 inch boiling water, covered, 5 to 7 minutes. Heat oven to 350º. Cut squash in half lengthwise. With tip of spoon, carefully remove squash from shells. Chop in small pieces; then combine with bread and the rest of the ingredients except for the butter and cheese. Pile mixture lightly into shells; dot with butter. Sprinkle with cheese. Place shells in baking dish and bake uncovered for 30 minutes.
2. (For us I usually double the recipe – of course, there are usually more of us when I do it. Also be sure to not make it too far ahead because the zucchini turns to water very quickly.)

My Grammie makes this extra yummy stuffed zucchini on holidays and special events