6	Medium	Zucchini
2	Cups	Dry bread crumbs
2	Eggs	Lightly beaten
1	Large	Tomato, diced
1/3	Cup	Parmesan or Romano cheese, grated
1/4	Cup	Fresh minced parsley
2	Cloves	Garlic, minced
1/2	Cup	Chicken broth
1/2	Tsp.	Salt
1/8	Tsp.	Pepper
2	Tbsps.	Butter or margarine, melted

Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving a 3/8" shell. Cook shells in salted water for 2 minutes; remove and drain. Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, parmesan cheese, parsley and garlic. Stir in brroth, salt and pepper. Stuff into zucchini shells.

Place in a greased 13x9x2" baking dish. Drizzle with butter. Bake, uncovered, at 350degrees for 20 minutes or until golden.

YIELD: 6 servings