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 400. wash and cut zucchini in half; scoop out all the seeds and discard. prick inside with a fork. put stuffing ingredients together in a mixing bowl and mix together. spoon half the mixture into each zucchini half and pack firmly. put the zucchini back together, by putting a stuffed zucchini half on top of the other. spray aluminum foil with cooking spray and wrap zucchini. place on cookie sheet or dish and bake for 1 1/2 to 2 hrs, depending on zucchini size. remove from oven and allow to sit for a few minutes. serve with catsup or tomato sauce.