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: slightly brown the meat, drain if needed. add the seasonings. cook onions and the garlic in the olive oil. add wine and tomato then cook your mixture 30 minute. let it cool slightly, then quickly stir in the egg whites and bread crumbs. set aside while preparing the zucchini. trim both ends of the zucchini and slice in halves lengthwise. parboil them for 3 minutes in salted water. carefully, remove onto paper towels and drain. place into an oiled, flat roasting pan. scoop out the centers discarding the pulp. spoon the meat filling into the shells. top each with bread crumbs, moistened with oil or butter. sprinkle with the grated cheese over all. bake at 350°f for 40 minutes or until crumbs are golden and the zucchini are very tender.