Stuffed Zucchini recipe for dogs

The inseparable Jocky and Botty: In the nineteenth century in Edinburgh, England, Auld Jock and his Skye terrier, Greyfriars Bobby, were inseparable for life. Auld Jock's dog, Greyfriars Bobby stayed with him and kept watch over his grave for ten years after Auld Jock passed away. The townspeople were so touched to see this dogs devotion and loyalty that they decided to feed him and later made a statue in his honor.

Ingredients
3 medium zucchini
½ cup Cheddar cheese, grated
1/3 cup bread crumbs
1/3 cup sliced baby cabbage
1 tablespoon chopped parsley
Salt
Ground pepper

In a pot cover zucchini with water and bring to a boil. Reduce heat and simmer for about twenty minutes. Remove from pot and place in cold water to cool.
Heat oven to 175 C. Butter a baking dish large enough to place all of the zucchini in just one layer.
Cut zucchini lengthwise and scoop out flesh saving the zucchini shells. Cut up zucchini flesh and mix together with the cheese, breadcrumbs, baby cabbage and parsley. Add salt and pepper to taste.
Put the zucchini shells on a baking tray and scoop the pulp mixture into the open shells. Bake uncovered for about twenty minutes or until thoroughly hot and the cheese is melted. After it has cooled cut into pieces and serve over rice.

Makes about 3 cups of stuffed zucchini. Zucchini and oyster sauce