Prep time: 20 minutes
Cook time: 35 minutes
Cut off and discard ends of zucchini, scrub well, and cook whole in boiling salted water for 7 – 8 minutes. Remove zucchini from water and cut in half lengthwise. With a sharp knife outline a “boat” figure around the seed pod, and with a spoon scoop out center seeds and retain the zucchini “shell.” Drain the shells by placing facedown on a plate lined with paper towel.
In a large bowl mix together Philadelphia cream cheese, chopped onion, parsley, salt and pepper.
Arrange zucchini “slippers” in an ovenware dish and fill with cheese mixture.
Sprinkle the shredded cheese over each of the “slippers.”
Bake, uncovered, at 350 degrees F for 15 minutes. Increase oven temperature to 450 degrees F and bake 5 minutes longer, or until browned. Enjoy!.