Stuffed Zucchini Parmesan

Description
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Milligan Estate in Crandall, Texas in 2000.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1½ pounds small zucchini
 * 1½ cups fresh bread crumbs
 * ¾ cup grated Parmesan cheese, reserve ¼ cup for topping
 * ¼ cup minced white onion
 * 2 tablespoons chopped parsley
 * 1 teaspoon salt
 * ⅛ teaspoon pepper
 * 2 eggs beaten
 * 2 tablespoons margarine

Description

 * 1) Scrub zucchini well then cut off ends but do not pare.
 * 2) Cook covered whole with 1 teaspoon salt in boiling water for 7 minutes.
 * 3) Preheat oven to 350°F.
 * 4) Cut zucchini in half lengthwise.
 * 5) Carefully remove zucchini from shells with spoon.
 * 6) Chop into small pieces then combine with remaining ingredients except butter and ¼ cup cheese.
 * 7) Pile mixture lightly into zucchini shells and dot with margarine.
 * 8) Sprinkle ¼ cup cheese over top and bake uncovered for 30 minutes.