Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cook whole zucchini in boiling water about 10 minutes, or until tender. cut in half lengthwise. scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside. melt butter in a large skillet; saute mushrooms about 3 minutes or until tender. stir in flour and oregano; remove from heat. stir in monterey jack cheese and pimento; stir in the reserved chopped zucchini. heat mixture through. preheat broiler. fill zucchini shells, using approximately 1/4 cup filling for each. sprinkle with parmesan cheese. broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly. note: stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours. broil for 5 to 7 minutes instead of 3 to 5.

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.