Ingredients

Instructions

  1. Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
  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.
  3. Add cream cheese, egg, Parmesan, parsley, and pepper.
  4. Mix well; cook for about 10 minutes.
  5. Cool filling slightly and fill zucchini shells.
  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.