Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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.

Target recipe: cook zucchini in boiling water 4 minutes; drain under cold water. cut lengthwise in half; scoop out pulp leaving 1/4" shell. arrange shells in buttered 7x11 baking dish. chop pulp; cook 2 minutes in olive oil with onion, garlic and ham. stir in tomato, parsley, black olives, basil and oregano. season to taste with salt and pepper. stuff mixture into zucchini shells; cover dish with aluminum foil. bake at 325 degrees 25-30 minutes, until hot.