|Onion||1 Small, minced|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Eggs||2 , slightly beaten|
|Small zucchini||2 Pound|
|Boiling salted water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Parsley sprigs||4 , minced|
|Garlic salt||To Taste|
Parboil whole zucchini in boiling, salted water for about 15 minutes, until barely tender.
Drain, trim ends, cut lengthwise in halves.
Carefully scoop out the pulp.
Arrange shells in a greased shallow baking dish.
Mash the scooped-out pulp; add the eggs, crumbs, cheese, oil, onion, parsley, and seasonings; mix well.
Sprinkle zucchini shells with salt and pepper, and fill with the pulp mixture.
Bake uncovered in a 350° oven for 25 to 30 minutes.