Stuffed Zucchini Dog Recipe

Preparation:

1. Place whole zucchini in a large saucepan, cover with water, and bring to a boil over high heat. Reduce heat and cook zucchini at a slow boil for 20 minutes. Drain zucchini and place in a bowl of ice water to cool.
2. Preheat oven to 350° F. and butter two shallow baking dishes which should be large enough to accommodate the zucchini in one layer.
3. Slice zucchini lengthwise and scoop out the pulp with a small spoon or melon ball cutter. Chop pulp coarsely and place in a mixing bowl. Add cheese, onion, bread crumbs, and parsley; mix well. Add salt and pepper to taste.
4. Place zucchini shells in baking dish, divide filling among zucchini, and bake, uncovered, for 20 minutes, or until filling is hot, cheese is melted, and top is lightly browned. Let cool slightly, then cut into bite-size pieces and serve with potatoes or rice. You can make about 2 quarts of stuffed zucchini with this recipe.

Ingredients:

• 12 medium zucchini
• 2 cups grated Jarlsberg cheese
• 1 cup dried bread crumbs
• 1 cup sliced onion
• 4 tablespoons chopped Italian parsley
• Salt
• Freshly ground black pepper

Note:
In mid-nineteenth century Edinburgh, Auld Jock and his Skye terrier, Greyfriars Bobby, were inseparable during life. When Auld Jock died and was buried in the town cemetery, Greyfriars Bobby stayed with him and kept vigil at his grave for ten years. Touched by the dog's devotion, the townspeople fed him and later erected a sculpture in his honor.