Wash, stem and peel the zucchini.
Place in a saucepan with salted water.
Bring to boil over high heat.
Reduce heat and simmer, covered, about eight to ten minutes.
Drain and cool slightly.
Cut each zucchini in half lengthwise.
Scoop out the seeds, leaving the shells intact.
Place the halves side by side in a lightly greased pyrex dish.
Saute the meat in a skillet for about five minutes, breaking it up into small pieces.
Add the onion and cook ten minutes more.
Stir in the pine nuts and saute five minutes longer.
Add the parsley, salt and pepper.
Fill the zucchini with the mixture and sprinkle with the grated cheese.
Bake at 375 degrees for about twenty minutes.
Serve with rice pilaf and salad.