Bolivian Baked Stuffed Zucchini

This is one of my favorite ways to eat zucchini. It's very tasty and easy to make. You'll probably have no problem getting kids to eat their vegetables if you serve them this. They look like little pizzas!
Here's what you need:

10 baby zucchinis
10 eggs
1/4 pound of grated parmesan cheese
2 tablespoons of parsley, chopped
6-8 cloves of garlic
10 black or green olives, pitted and cut in half lengthwise
2 beef bullion cubes, small
10 tablespoons of olive oil
1/2 cup of bread crumbs
Salt and pepper to taste

Place the zucchinis whole in a large pot of water that covers them completely and boil them for 8-10 minutes. Drain the water, allow them to cool.

While you wait, fry the whole garlic cloves in a pot with 1 teaspoon of oil until they are toasted.

Cut the tips off of each end of each zucchini and then cut each zucchini in half lengthwise (they'll look like little boats) and with a teaspoon scoop out the tender part of the pulp and seeds.

Place the pulp into the pot with the garlic and oil and add in the 2 beef bullion cubes. Cook thoroughly, stirring constantly, mashing the bullion cubes and garlic once they are soft. Beat or blend the eggs and add them into the mixture. Cook fully and mix completely.

Place the zucchini halves on a greased cookie sheet and refill each zucchini with the cooked mixture. Sprinkle with bread crumbs and parmesan cheese to taste. Place one olive half on top of each zucchini and place in the oven for 10-15 minutes until the cheese turns a golden toasted color. Serve hot. Makes 20 zucchini halves.