Stuffed zucchini squash recipe originally posted in the WPTF “Ask Your Neighbor” Cookbook.

Ingredients

• 6 medium-sized squash
• 3 cups soft bread crumbs
• ½ cup grated Parmesan cheese (optional)
• 1 small onion, minced
• 1 tsp salt
• 2 tbsp butter
• 2 beaten eggs
• Pinch of pepper

Directions

1. Preheat the oven to 350°F and prepare a baking sheet.
2. Wash and cut ends off squash (do not pare).
3. Cook in boiling, salted water for 5 minutes.
4. Cut squash in half lengthwise and remove the pulp with a spoon.
5. Combine pulp with bread crumbs, Parmesan cheese (optional), onion, salt, butter, eggs, and pepper.
6. Stuff the squash halves with the mixture.
7. Sprinkle the squash with more cheese (optional) and bake at 350°F for 30 minutes.