Zucchini Galore!

Zooooie Mama! I've got zucchini everywhere in my garden! Yeah! I don't have a black thumb after all! Here is a little zucchini recipe from the MOPS at Christ's Church of the Valley 2002-2003 Cook Book!

Stuffed Zucchini

6-8 medium zucchini
2 tbsp. butter
1 white onion, chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded and chopped
1 cup mushrooms, chopped
1 tsp. basil, chopped
1 tbsp. parsley, chopped
Salt and pepper, to taste
1 cup Parmesan cheese, grated

Preheat oven to 375 degrees. Wash zucchini, trim stems, and blanch in boiling water for 5 minutes. Drain. Cut in half lengthwise. Scoop out the pulp from center and reserve. Set shells aside. In a skillet, melt butter; saute' onion until golden. Add garlic and mushrooms; saute' 5 minutes. Add tomatoes; cook over medium heat until moisture has evaporated. Add zucchini pulp and seasonings; mix well. Pile mixture into zucchini shells and sprinkle with cheese. Bake 30 minutes, until tender and browned.