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: cook the whole zucchini until tender-crisp, 10-15 minutes. cool enough to handle and cut in half lengthwise. cut off the stem and blossom ends, scoop out and reserve the centers, leaving 1/4" on bottom and sides. brown, crumble and drain the sausage. using the same pan heat the olive oil and saute the garlic, onions, zucchini, red and green peppers, italian seasoning and optional fennel seeds. cool slightly. add the browned sausage and season lightly with salt and pepper., if needed. add the beaten egg. spoon the mixture into the scooped out zucchini halves. bake 350 degrees, 30 minutes, until heated through and browned slightly.