Simple Stuffed Zucchini or Squash

There are plenty of great stuffed zucchini and squash recipes here, but they all have an ingredient that I cannot either digest or blisters my mouth (tomatoes..the acid is killer!) I found this one and I really like it. Baked or grilled, it's so easy and delicious and I always have everything on hand.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 6  medium zucchini or 6  medium  yellow squash
• 3  cups  butter-flavored cracker crumbs
• 1⁄2 cup  grated parmesan cheese
• 1  small onion, minced
• 3  teaspoons dried parsley
• 1  dash pepper
• 1  teaspoon salt
• 2  eggs, beaten
• 2  tablespoons butter

Directions

1. Wash the veggies and cut off the ends, but do not peel. Cook in boiling salted water for 5 minute or until tender. Halve lengthwise and scoop out pulp.
2. Combine pulp and other ingredients, except butter, in a bowl until well-blended. Spoon back into the hollowed out shells. Dot with butter and sprinkle with additional Parmesan cheese, if desired.
3. Bake at 350 degrees for 30 minutes.