8oz. mushrooms, chopped (I like cremini, but any will do)
1/2 onion, chopped
2 garlic cloves, minced
4-6 Tablespoons Parmesan cheese (shredded or grated)
Salt and Pepper
Preheat oven to 350Â°
Gently scoop out middle of each zucchini halves using a small melon baller or a spoon. Be careful not to scoop through the outer skin. You want to create a "boat".
Chop the scooped out zucchini filling.
Heat oil in medium sized skillet over medium-high heat. Add the mushrooms, onions and chopped zucchini pulp and saute until soft. Add garlic and salt and pepper. Cook for another minute or so-just until the garlic is fragrant. Add half of Parmesan cheese to mushroom mixture and stir until melted.
Spoon the mushroom mixture into each zucchini half and top with remaining Parmesan cheese.
Place filled zucchini on a lined baking sheet or casserole dish sprayed with cooking spray.
Bake in oven for 20-25 minutes or until the zucchini outer shell is cooked through. I may take shorter or longer depending on the size of the zucchini.
Remove from oven and serve.
* If you want to add a ground meat to this dish to make it a full meal just brown the meat in the skillet before you cook the mushrooms. Once the meat is browned remove from skillet to a plate lined with paper towels. At this point follow the directions for the meatless version and add back the meat right before you add the Parmesan cheese to the mixture.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com