Total Time
55mins
Prep 15 mins
Cook 40 mins

Ingredients Nutrition

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.
Most Helpful

5 5

Boy was this good!!! I made a few changes, only because I had it on hand. I had one huge zucchini in the garden (12 inches). I added a large handful of fresh spinach to the mixture instead of the parsley and 3 strips of leftover cooked bacon instead of the mushroom. My husband LOVED this recipe and insists on it again this week. Thanks so much for posting.

5 5

This recipe is excellent! I browned sausage and put it on the bottom and added the rest of the ingredients on top. YUMMO!

5 5

Fabulous recipe! I substituted tofutti cream cheese (soy based) for the real thing since I am lactose intolerant and it worked great.