Preparation / Directions:
1. Scoop out insides of zucchini (a melon baller works great), leaving a 1/4 inch shell. Finely chop the zucchini pulp, set aside.
2. Saute the onion in oil in a large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of the moisture evaporates.
3. Add cream cheese, egg, parmesan cheese, parsley, salt and pepper. Mix well, and cook for 10 minutes. Cool and fill zucchini shells.
4. Sprinkle with additional parmesan cheese if desired and bake at 350F for 30 minutes or until bubbly and golden brown on top.
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