Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 425°f. halve zucchini lengthwise. scoop out middle (seeds and some meat) of zucchini. chop tomatoes and scallions, or any other vegetables you would prefer to use. blend together flavored cream cheese and regular cream cheese. a mixer works best, but this can also be done by hand. add chopped vegetables to cream cheese and mix. scoop or pipe cream cheese mixture into hollowed-out zucchini and place in casserole dish. cook for 15-20 minutes or until the top of the cream cheese is starting to brown/stiffen. note: some moisture will be released during cooking and the zucchini will still be firm after 15-20 minutes. you may cook longer, but the cream cheese will start to liquefy.

Target recipe: cook whole zucchini in boiling water about 10 minutes, or until tender. cut in half lengthwise. scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside. melt butter in a large skillet; saute mushrooms about 3 minutes or until tender. stir in flour and oregano; remove from heat. stir in monterey jack cheese and pimento; stir in the reserved chopped zucchini. heat mixture through. preheat broiler. fill zucchini shells, using approximately 1/4 cup filling for each. sprinkle with parmesan cheese. broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly. note: stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours. broil for 5 to 7 minutes instead of 3 to 5.