Stuffed Zucchini I

1 ½ pounds zucchini, halved

1 ½ cups dry bread crumbs

2 ounces shredded Cheddar cheese

¼ cup minced onion

2 tablespoons chopped fresh parsley

1 ¼ teaspoons salt

¼ cup grated Parmesan cheese, divided

2 eggs, beaten

2 tablespoons butter, diced

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a boat .

In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.

Bake in preheated oven for 30 minutes.