3 zucchini
50 ml onion, chopped 1/4 cup
15 ml butter 1 tbsp
2 eggs, slightly beaten
250 ml corn kernels 1 cup
125 ml saltine crackers, coarsely crumbled 1/2 cup
50 ml Parmesan cheese, grated 1/4 cup
2 ml salt 1/2 tsp
dash thyme, crushed
dash garlic salt
dash pepper
Trim ends from zucchini; cook in boiling water for 5 to 8 minutes; drain. Halve lengthwise; scoop out centres and chop. In skillet over medium heat; cook onion in butter until tender but not brown. Combine with chopped zucchini and remaining ingredients. Sprinkle zucchini shells with salt and spoon in filling. Place in greased baking dish; sprinkle with parmesan cheese and bake in 375 F (190 C) oven until top is lightly browned.
Serves 6