Zucchini Slippers

6 zucchini squash (6 - 7 inches)
3 eggs well beaten
2 1/4 cups shredded Cheddar cheese
3/4 cup small curd cottage cheese
3 tablespoons chopped parsley
dash of pepper
1/2 teaspoon salt 

Cut off ends of zucchini, scrub well and cook whole in enough boiling salted water to cover until tender but still firm. (About 12 minutes) Cut each in half lengthwise. Scoop out center pulp and discard, invert shell to drain briefly on paper towels. Meanwhile mix eggs, cheese, parsley, salt and pepper. Fill zucchini 'slippers' with cheese mixture and bae in a buttered dish uncovered 15 minutes. Raise oven temperature to 450 for 5 minutes to lightly brown cheese. 

I have not tried this yet but it sounds good.