Stuffed Zucchini Boats - cooking recipe

Ingredients

6 medium zucchini (6-inch)
1/3 c. olive oil
3/4 c. chopped onion
3/4 c. finely diced fresh mushrooms
1 clove garlic, finely minced
3 oz. cream cheese
1 egg (extra large)
1 c. grated Parmesan cheese
3/4 c. finely chopped parsley
salt and pepper to taste
2 hot chilies, chopped (optional, may substitute canned)

Preparation

Preheat oven to 350\u00b0.
Cut zucchini in half lengthwise.
Using a melon baller (or spoon), scoop out flesh of each zucchini half, leaving a shell about 1/4-inch thick.
Set zucchini aside.
Chop the pulp and set aside.