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: spray frying pan with olive oil spray or lightly coat with olive oil. melt in a couple tablespoons of butter, add a little olive oil if you didn’t use it to coat the pan. slice up zucchini into thin slices. add diced onions, about 1/2 cup. while cooking, add a little bit of chicken broth as needed, to keep food from sticking/burning. sprinkle with garlic powder, pepper and paprika. sautee until done.