Zucchini Stuffed With Herbs

From what's for dinner?" by edith stovel"

Cut the zucchini lengthwise , remove the seeds , and arrange in a greased ovenproof dish.

In a large skillet , saute the onions in the oil.

Set aside.

Preheat oven to 350.

In a large saucepan , simmer the corn and tomatoes for 10 minutes.

Let cool , then stir in the egg , bread crumbs , marjoram , and the reserved onions.

Spoon the filling into the zucchini and bake for 40 minutes.

zucchini, onions, olive oil, frozen corn, tomatoes, egg, dry breadcrumbs, fresh parsley, dried marjoram