Stuffed Zucchini

Directions

1. 1
   Scoop out insides of zucchini (melon baller works great), leaving about 1/4-inch sell.
2. 2
   Finely chop zucchini pulp; set aside.
3. 3
   Saute onion in oil in heavy skillet.
4. 4
   Add mushrooms, garlic and remaining reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
5. 5
   Add cream cheese, eggs, Parmesan cheese, parsley, salt and pepper.
6. 6
   Mix well; cook for 10 minutes.
7. 7
   Cool slightly and fill zucchini shells.
8. 8
   Sprinkle with additional Parmesan cheese.
9. 9
   Place on cookie sheets.
10. 10
    Bake for 30 minutes at 350° until bubbly and golden brown on top.
11. 11
    Yield:
12. 12
    7 servings.