Stuffed Zucchini

Step 1

Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.

Step 2

Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.

Step 3

Add cream cheese, egg, Parmesan, parsley, and pepper.

Step 4

Mix well; cook for about 10 minutes.

Step 5

Cool filling slightly and fill zucchini shells.

Step 6

Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.