|Yellow onions||2 Medium|
|Firm tomatoes||6 Medium|
|Green peppers||6 Medium|
|Olive oil||5 Tablespoon|
|Onion||1⁄2 , finely chopped|
|Olive oil||1 Tablespoon|
|Eggs||12 , beaten|
|Fine dry breadcrumbs||2 Cup (32 tbs)|
|Freshly grated parmesan cheese||2 Cup (32 tbs)|
|Chopped fresh marjoram/3/4 teaspoon dried marjoram, crumbled||2 Teaspoon|
|Freshly ground pepper||To Taste|
|Freshly grated nutmeg||1 Pinch|
|Minced fresh parsley||1 Tablespoon|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Parboil zucchini and crookneck squash in large amount of salted water until just tender.
Remove from pot with slotted spoon and drain well.
Refresh under cold running water and drain again.
Add onions to same water and parboil until tender.
Drain well; refresh under cold water and drain again.
Cut tomatoes in half and carefully scoop out pulp, leaving 1/4 inch shell (do not pierce skin).
Set pulp aside.
Cut peppers in half and remove seeds.
Halve zucchini and crookneck squash horizontally and scoop out pulp, leaving Winch shell.
Halve onions from root to top; remove centers, leaving thin shell.
Heat 5 tablespoons olive oil in large skillet over medium heat.
Add finely chopped onion and saute until lightly golden.
Chop tomato, zucchini and crook neck squash pulp and centers from onion.
Add to skillet and cook 10 minutes, stirring frequently.
Transfer to large bowl and let cool.
Preheat oven to 325Â°F.
Generously oil large shallow baking dish.
Add eggs, breadcrumbs, cheese, marjoram, salt, pepper, nutmeg and parsley to vegetable mixture and blend thoroughly.
Taste and adjust seasoning (mixture should be very highly seasoned).
Arrange vegetable shells in single layer in baking dish so sides do not touch.
Divide breadcrumb mixture among shells.
Bake until filling is set, about 15 to 20 minutes.
Drizzle with olive oil and sprinkle with Parmesan.
Broil until filling is lightly golden.
Let cool in pan.