Stuffed Zucchini - cooking recipe

Ingredients

7 fresh zucchini (4 to 6 inches long)
1/2 c. chopped onion
1/4 c. vegetable oil
1/2 c. coarsely chopped fresh mushrooms
1 clove garlic, minced
reserved chopped zucchini
1 (3 oz.) pkg. cream cheese
1/2 c. Parmesan cheese
1 beaten egg
3/4 c. finely chopped parsley
1/8 tsp. salt
1/8 tsp. pepper
additional Parmesan cheese

Preparation

Scoop out insides of zucchini (melon baller works great), leaving about 1/4-inch sell.
Finely chop zucchini pulp; set aside.
Saute onion in oil in heavy skillet.
Add mushrooms, garlic and remaining reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
Add cream cheese, eggs, Parmesan cheese, parsley, salt and pepper.
Mix well; cook for 10 minutes.
Cool slightly and fill zucchini shells.
Sprinkle with additional Parmesan cheese.
Place on cookie sheets.
Bake for 30 minutes at 350\u00b0 until bubbly and golden brown on top.
Yield:
7 servings.