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Baked Stuffed Zucchini

4 zucchini, 1/2 pound each
2 tablespoons margarine
2 scallions, chopped
1/2 pound mushrooms, chopped
1/2 cup walnuts, chopped
1 cup soft bread crumbs
4 eggs
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, chopped
1/2 cup grated Parmesan cheese
salt and black pepper, to taste

Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4 inch thick. Drop shells into boiling water and boil for 5 minutes. Chop pulp and saut?in margarine. Add scallion and mushrooms; saut?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 inch of water and bake, uncovered, in preheated 350F oven for about 30 minutes. Let stand 5 minutes,
then serve.

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