Stuffed Zucchini

6 medium zucchini
1 slightly beaten egg
1 1/2 cups soft bread crumbs
1/2 cup finely shredded cheddar cheese or       parmesan cheese (2 ounces)
1/4 cup finely chopped onion
1 tablespoon snipped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper

In a Dutch oven cook whole zucchini, covered, in boiling lightly salted water for 5 minutes; drain and cool slightly. Cut a lengthwise slice off the top of each zucchini. Remove pulp with a spoon, leaving about a 1/4 inch shell.

Chop enough pulp to measure 2 cups; place chopped pulp in medium bowl. (Save remaining pulp for another use.) Stir the egg, bread crumbs, 1/4 cup of the cheese, onion, parsley, salt, and pepper into the chopped pulp. Fill zucchini shells with pulp mixture. Place in shallow baking dish.

Bake in a 350 degree oven for 20 minutes; sprinkle with the remaining cheese. Bake for 5 to 10 minutes more or until heated through.