Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat barbeque grill. cut eight pieces of foil large enough to encase each zucchini and lightly brush each piece with olive oil. trim the zucchinis and cut a thin slit along tht length of each. insert pieces of mozzarella and provolone in the slits, then sprinkle with garlic, oregano, and basil. drizzle remaining olive oil over each piece. wrap each zucchini in foil, place on barbeque, and bake for about 25 minutes, until tender.

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.