This is a recipe from a lady at church, and they are really popular at our dinners.

Baked Stuffed Zucchini

4 medium zucchini, 6 or 7 inches long
1 cup chopped mushrooms
3 tablespoons butter
1/4 cup minced onion
2 tablespoons chopped parsley
1/2 cup greshly grated Parmesan cheese
1/2 cup fine dry bread crumbs
1/4 cup heavy cream
1 egg, lightly beaten
salt
pepper
Parmesan cheese

Halve each zucchini lenghtwise. Using a melon ball cutter, scoop out the flesh, leaving a thin shell. Chop the flesh, salt it lightly and let it drain in a colander for 15 minutes. Rinse briefly and squeeze to extract excess moisture. Reserve. Blanch the zucchini shells in boiling water for 2 minutes. Drain and reserve. Melt the butter in a large skillet. Add the onions and cook until wilted. Add the zucchini flesh, mushrooms and parsley. Saute 3 minutes. Transfer the mixture to a large bowl and stir in Parmesan cheese, bread curmbs, cream, egg, salt and pepper. Fill the reserved zucchini shells with the stuffing, mounding it slightly. (May be prepared ahead at this point and refrigerated). Preheat the oven to 375 degrees. Arrange the zucchini in a buttered dish, sprinkle with grated Parmesan cheese and bake in a preheated oven for 30 minutes. Serve hot.