(Cheesy mushroom-stuffed zukes)
4 small zucchini
1/3 c olive oil
3/4 c onion
3/4 c mushrooms
1 1/2 cloves garlic
1/2 c cream cheese
1 1/2 eggs
1 c shaved Parmesan
1 c parsley
2 chili peppers
Preheat oven to 350.
Chop onion. Dice mushrooms. Mince garlic. Chop parsley and chili peppers.
Heat oil and cook onion until wilted.
Add mushrooms and garlic, cover, and cook until mushrooms give up liquid. (Note: I didn't see the word "cover" and just cooked until mushies were more mushy — never saw any liquid.) Cook over high, stirring, until liquid evaporates.
Add cream cheese, eggs, 3/4 of the Parmesan, parsley, salt & pepper, and chilis. Continue to cook and stir for 10 min. (It felt weird to add the eggs to a hot skillet, so I pulled it off the heat until the eggs were well stirred in.)
Let cool while cutting zucchini in half lengthwise. Use an ice cream scoop, a spoon, or a melon baller to scoop till shell is 1/4" thick. Discard pulp.
Stuff zukes w/mixture and sprinkle w/remaining Parm. Arrange in baking dish and bake 10 min. (Zukes were still semi-raw, which I like, but you might prefer to cook longer.)
Run under broiler to brown.