4 zucchini
2 eggs, well beaten
1 1/2 cup shredded sharp Cheddar cheese
1 cup small-curd cottage cheese
2 tablespoons parsley
Salt and pepper, to taste

Cut off and discard ends of zucchini, scrub well, and cook whole in boiling salted water for 10 minutes. Remove squash from water and cut in half lengthwise. Scoop out center seeds and drain well.

Mix together eggs, cheeses, parsley, salt and pepper. Arrange squash "slippers" in an ovenware dish and fill with cheese mixture. Bake, uncovered, at 350 degrees F for 15 minutes. Increase oven temperature to 450 degrees F and bake 5 minutes longer, or until browned.