Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash zucchini and slice lenghtwise into 3/8 inch thick slices. lay on paper towels and salt the zucchini. let stand 30 minutes while you are heating grill. blot the zucchini dry with paper towels, and brush zucchini with olive oil. grill until golden brown, turning and basting occasionally with oil.

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.