4  zucchini, 1/2 pound each

2 tablespoon margarine or vegetable oil

2  scallions, chopped

1/2 lb mushrooms, chopped

1/2 cup walnuts, chopped

1 cup soft bread crumbs

4  eggs

2 tablespoon fresh parsley, minced

1 tablespoon fresh basil, chopped

1/2 cup grated Parmesan cheese

salt and black pepper, to taste

Directions:

Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4-inch thick.

Drop shells into boiling water and simmer for 5 minutes.

Chop pulp and sauté in margarine. Add scallion (or green onions) and mushrooms; sauté 3 minutes longer. Add nuts and remove from heat.

Beat eggs with parsley, basil, salt and pepper to taste. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese.

Use your choice of cheese; Parmesan is only one suggestion. Place into a baking dish which has been greased with margarine. Add 1/2" of water and bake, uncovered, in preheated 350* oven for about 30 minutes.