Stuffed Zucchini

5 zucchini (about the same size)
2 onions, chopped
2 c bread crumbs
Salt and pepper

Herbs (your favorite)
Mayonnaise
Parmesan cheese
Small pieces of tomatoes

Wash and cut ends from zucchini. Cook zucchini in salt water about 15-20 minutes until firm tender. Do not overcook. Cool and cut lengthwise.

Cut out seed part of zucchini and put in strainer to drain. Saute 2 medium onions in butter until tender, but not brown. Chop seed part of zucchini and mix with onions. Add bread crumbs, salt, pepper and herbs. Stuff zucchini with mixture. Spread top with mayonnaise. Sprinkle with parmesan cheese and dot with 3 small pieces of tomatoes. Heat in 350 degree oven for 15-20 minutes.