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: cut out the middle section about 12 inches long, discard the rounded tip. using a spoon remove the seeds from the middle section and the stem end. stuff the center section first and use the remainder of the sausage in the stem end. remove the stem. tip - break off about a quarter of the roll and roll between your hands until you can fit it into the zucc hole - then press it with your fingers so that it is formed into the zucc. place zucchini in a pan, bake covered for 1 1/2 hours - drain liquid then add spaghetti sauce and bake covered at 350f for another 1/2 hour. slice in 1 inch round sections and spoon on spagetti sauce. serve with parmeson cheese.