|Zucchini||4 , scrubbed and cut in halves lengthwise (Each About 4 1/2 In. Long)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
|Dry bread crumbs||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced parsley||2 Tablespoon|
|Lemon juice||1⁄2 Teaspoon|
|Egg yolk||1 , beaten|
|Fat||1 Cup (16 tbs) (For Deep Frying Heated To 365 F)|
Hollow centers of zucchini by scooping out some of pulp; reserve.
Drop shells into boiling salted water; cook until just tender, about 4 minutes.
Chop reserved pulp; set aside.
Cook onion about 5 minutes in hot oil in a skillet.
Remove from heat.
Add crumbs, garlic, parsley, lemon juice, salt, pepper, and egg yolk to onion along with chopped pulp; blend thoroughly.
Fill zucchini shells with mixture.
Dip in a mixture of 1 egg yolk beaten with 1 tablespoon olive oil.
Coat evenly with ./me dry breadcrumbs.
Fry zucchini in heated fat about 1 minute, or until lightly browned.
Fry only as many stuffed shells at one time as will float uncrowded one layer deep in fat.
Remove with slotted spoon and drain on absorbent paper.