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BAKED ZUCCHINI WITH THYME AND CHEESE

Ingredients
1 lb. Zucchini
2 Eggs, beaten
6 slices White Bread
3 oz. Breadcrumbs
3 oz. Milk
1 ½ oz. Butter
1 cup Ricotta
4 tablespoons grated Parmegiano
Salt and Pepper to taste
2 teaspoons chopped fresh Thyme
1 teaspoon minced Garlic

Instructions
Boil zucchini in salted water for about 5 minutes (it should still be firm). Let cool and cut lengthwise. Scoop out some of the pulp with a spoon, being careful not to cut into the shell, and set aside. Remove the inside of the bread, soak it in milk, then squeeze out the moisture.

In a bowl, mix ricotta, Parmegiano, thyme, garlic, zucchini pulp, eggs, and the bread and adjust seasoning with salt and pepper. Stuff the zucchini shells with this mixture. Sprinkle with breadcrumbs and thin pats of butter. Place the zucchini side by side in a greased baking pan. Bake at 325°F for about 30 minutes or until they brown on top.