Baked Zucchini with Cheese

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.

Preparation:

Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.

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.

Add cream cheese, egg, Parmesan, parsley, and pepper.

Mix well; cook for about 10 minutes.

Cool filling slightly and fill zucchini shells.

Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.