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: preheat oven to 350°f. cut the zucchini in half and remove the pulp. cook in boiling, salted water until almost done (beginning to get for tender) then drain. fry the bacon in a skillet until crisp, drain on paper towel, and crumble. add the corn, salt, pepper and 1 cup water to drippings in skillet and cook over low heat, stirring frequently, until water has evaporated, approximately 15 minutes. stir in bacon. place zucchini in baking pan with a small amount of water in pan. stuff the zucchini with the corn mixture. bake for 30 minutes.