Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven 350 degrees. spray oven proof baking dish with non stick spray. thoroughly wash the zucchini. cook in large saucepan with enough boiling water to cover until almost tender, about 15 minutes. drain and cool. slice off top 1/3 lengthwise and discard tops. carefully scoop out pulp to form boats, do not cut or pierce skin. place pulp in strainer, drain and press dry, paper towels work well. combine pulp with sour cream, butter, cottage or mozzeralla cheese, salt and pepper in bowl; mix well. spoon into zucchini boats. place in baking dish. sprinkle with parmesan and crumbs. bake for 15 minutes or until heated through and filling is golden brown.

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.