Stuffed Zucchini

• Ready In: 55 mins
• Serves: 7

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.