Zapallitos Rellenos I

Ingredients
2 x -3 medium zucchini (courgettes) 2 tbl (30 ml) olive oil 1/2 med	onion, finely chopped 3/4 cup	(180 ml) bread crumbs, preferably fresh 1/2 cup	(250 ml) milk 1 x egg, beaten Salt and freshly ground pepper to taste

For the topping: 1/4 cup	(60 ml) bread crumbs, preferably fresh 2 tbl (30 ml) butter, melted

Directions

 * 1) Bake the zucchini in a preheated 375F (190C) oven for 30 minutes, until soft but not mushy.
 * 2) Set aside to cool.
 * 3) Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until golden brown.
 * 4) Combine the bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine.
 * 5) Slice the zucchini in two lengthwise and scoop out the pulp.
 * 6) Chop the pulp coarsely and stir into the bread crumb mixture.
 * 7) Fill the zucchini shells with the mixture. For the topping, combine the bread crumbs and butter and sprinkle over the zucchini.
 * 8) Bake in a preheated 375F (190C) oven until the topping is golden brown, about 25 minutes.