MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Veggie Stuffed Zucchini
 Categories: 
      Yield: 6 Servings
 
      3 md Zucchini (5oz each)
  1 1/2 ts Canola oil
    1/3 c  Chopped onion
      2    Cloves garlic; minced
      1 c  Chopped fresh mushrooms
      1 md Tomato; chopped (1c)
      1 tb Unseasoned dry bread crumbs
    1/4 ts Dried chervil leaves
    1/8 ts Pepper
      3 tb Parmesan cheese; optional
 
  Preheat oven to 375°.
  
  Cut zucchini in half lengthwise. Scoop out pulp,
  leaving 1/4" shells. Coarsley chop pulp. Set
  shells and pulp aside.
  
  Heat oil over medium heat in a 10" nonstick
  skillet. Stir in onion and garlic. Cook 2-3
  minutes or until onion is crisp-tender, stirring
  occasionally. Add reserved pulp and mushrooms to
  skillet. Cook 2-3 minutes or until pulp is
  crisp-tender, stirring frequently. Remove from
  heat. Stir in tomato, bread crumbs, chervil and
  pepper.
  
  Spoon mixture evenly into shells. Arrange in a
  11x7" baking dish. Cover with foil and bake 25-30
  minutes or just until shells are crisp-tender.
  Sprinkle with Parmesan cheese. Let stand 5 minutes
  before serving.
  
  Makes 6 servings.
 
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