Scrub the zucchini then cook in boiling water, whole, for 5 minutes. Remove from water and let cool. Slice in half lengthwise and scoop out the pulp leaving a ¼ inch thick shell all the way around. Set on a baking sheet.

In a food processor, chop onions, garlic and parsley until you have small chunks, but not pureed. Saute in a skillet with the olive oil over medium high heat. Meanwhile put zucchini pulp, and cooked greens in the processor and whiz up until finely chopped. Drain excess liquid and add to the skillet with the onions. Saute for 5 minutes and transfer to a large bowl. Add in Italian seasoning, breadcrumbs, eggs and cheese and mix well. Taste and add salt and pepper as needed. Sprinkle zucchini shells with salt and pepper and then fill each one with the stuffing.

To freeze: place the baking sheet in the freezer until the zucchinis are frozen then wrap individually in plastic wrap and store in a ziptop bag. Keeps for 2-3 months.

To Cook: Remove from freezer and bake at 350 in a covered pan for 45 minutes. Remove cover and bake for additional 10 minutes. Serve and enjoy!