INGREDIENTS
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3 large zuchinni squash
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1 cup shredded pepperjack cheese
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1 cup of french fried onion (Rrench's works well)
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1 cup panko bread crumbs
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2 teaspoons dried parsley
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1 can cream of mushroom soup
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3/4 cup milk
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pepper to taste
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finely chopped oven-roasted garlic to taste