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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 7 |
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Ingredients:
7 fresh zucchini (4-6 inches long) |
1/2 cup onion, chopped |
1/4 cup olive oil |
1/2 cup fresh mushrooms, coarsely chopped |
1 garlic clove, minced |
1 (3 ounce) package cream cheese |
1 egg, beaten |
1/2 cup parmesan cheese |
3/4 cup fresh parsley, chopped |
1/8 teaspoon pepper |
parmesan cheese |
Directions:
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.
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