Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 375 degrees. grease an 8 inch square pan. steam the zucchini until tender, about 10 minutes. transfer to a large bowl and mash coarsely with a fork. sppon zucchini into a sieve and drain well, pressing down to release excess water. place the drained zucchini in a large bowl. melt butter in a large skillet over medium heat. add the onion and garlic. saute until light brown. add the onion mixture to the zucchini. add eggs, 1/2 c parmesan, basil and bread crumbs. stir to blend well. season with salt and pepper. transfer the mixture to the greased baking pan and bake in the oven until firm in the center and brown on top, about 45 minutes.

Target recipe: 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.