Stuffed Zucchini

This recipe came from Nancy Proctor who says she got it from Carmen who owned the Carmelle Reception Center on Highland Drive. I'm craving it again tonight, and I just finished the leftovers from Sunday. You can easily double the recipe.

3 zucchini
2 cups of bread, crusts removed, cubed
1/2 cup sauteed onion
mayo
Parmesan cheese
salt

Boil zucchini in salt water until done but still firm
Drain zucchini, slice in half length-wise, scoop out inside, and turn zucchini over to drain. Drain as much liquid from insides as possible, then chop.
In a bowl, combine insides, onions, and bread.
Place zucchini, scooped side up, in a baking dish. Sprinkle with salt. Stuff onion mixture into zucchinis. Spread mayo on top and sprinkle with Parmesan cheese.
Bake at 350 F for 30 mins, until cheese is golden.