Italian-style stuffed zucchini with sautéed garlic, mushrooms, tomatoes, basil, flat-leaf parsley and freshly grated Parmesan cheese.

Stuffed Zucchini

6 to 8 medium zucchini
2 tablespoons butter
1 onion, chopped
1 to 2 garlic cloves, crushed

1 cup chopped mushrooms
3 tomatoes, peeled, seeded, and chopped
1 teaspoon basil leaves, crushed
1 tablespoon flat-leaf parsley, chopped
Salt and pepper
1 cup freshly grated Parmesan cheese

1. Preheat oven to 375°F (190°C).
2. Wash zucchini, trim stems, and blanch in boiling water for 5 minutes. Drain. Cut in half lengthwise. Scoop out the pulp from the center and reserve. Set shells aside.
3. In a skillet, melt butter; saute onion until golden. Add garlic and mushrooms; saute 5 minutes. Add tomatoes; cook over medium heat until liquid has evaporated. Add reserved zucchini pulp and seasonings; mix well.
4. Pile mixture into zucchini shells and sprinkle with the Parmesan.
5. Bake 25 to 30 minutes or until tender and browned.

Makes 6 to 8 servings.