Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine egg and water in a shallow dish. combine breadcrumbs, basil and garlic powder in another shallow dish. dip zucchini slices first into egg mixture, then in crumb mixture to coat evenly. let set on cooling rack. heat oil in a large nonstick skillet over medium heat. fry zucchini in hot oil for 3 minutes or until lightly browned. turn zucchini over and cook for 3 minutes or until tender and lightly browned. (or deep fry 3 minutes in vegetable or canola oil.) serve immediately.

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.