Recipe: Stuffed Zucchini (with cream cheese and mushrooms)

Stuffed Zucchini (with cream cheese and mushrooms)
From: the Country Cooking Recipe Collection of Prize Winning Squash
Yield 7 servings

7 fresh zucchini (4 to 6 inches long)
1/2 cup chopped onion
1/4 cup vegetable oil
1/2 cup coarsely chopped fresh mushrooms
1 garlic clove, minced
1 package (3 ounces) cream cheese
1 egg, beaten
1/2 grated Parmesan cheese
3/4 cup finely chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Additional Parmesan cheese

Scoop out insides of zucchini (a melon baller works great) leaving about 1/4 inch shell. Finely chop zucchini pulp, set aside.

Saute onion in oil in a large skillet. Add mushrooms, garlic and reserved chopped zucchini, cook over medium heat until most of the moisture evaporates. Add cream cheese, egg, Parmesan cheese, parsley, salt and pepper. Mix well, cook for 10 minutes. Cool filling slightly before filling zucchini shells. Sprinkle with Parmesan cheese.

Place on a baking sheet, bake at 350 degrees for 30 minutes until bubbly and golden brown on the top.