Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut zucchini in half lengthwise. with spoon, scoop out pulp, leaving 1/2" thick shells. coarsely chop pulp and reserve. in saucepan of lightly salted boiling water, cook zucchini halves for 3 minutes until tender, but firm. drain well. place cut sides up in lightly greased baking dish. in skillet, melt butter over medium high heat. saute onion for 2 minutes or until softened. add carrots along with reserved chopped zucchini. stir fry for 3 minute or until softened. add walnuts, bread crumbs, raisins and half of the cheese. stir well. spoon into zucchini halves mounding mixture in the shells. sprinkle with remaining cheese. bake in 350f oven 8-10 minutes or until heated through and the cheese melts.

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.