Ingredients

serves 4

　　4 small zucchini, 5 to 6 inches long and 1 1/2 inches thick

　　2 tablespoons EVOO (extra-virgin olive oil)

　　Salt and pepper

　　12 cremini mushrooms, chopped

　　1 small to medium yellow onion, chopped

　　3 to 4 garlic cloves, grated or chopped

　　2 vine-ripe tomatoes or Roma tomatoes, seeded and chopped

　　2 slices white toasting bread

　　Softened butter

　　A small handful of fresh flat-leaf parsley leaves

　　A few sprigs of fresh tarragon or a small handful of fresh basil leaves

　　3/4 cup shredded Parmigiano-Reggiano cheese

　　1 egg, beaten

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Halve the zucchini lengthwise and scoop out the seedy-soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Arrange the small hulls in a baking dish. Drizzle with EVOO and season with salt and pepper. Chop up the scraped zucchini flesh and reserve.

　　

Step 3

Heat the remaining EVOO in a skillet over medium-high heat and sauté the mushrooms, onions, and garlic for 5 minutes. Add the zucchini flesh and tomatoes, season with salt and pepper, heat through for 1 minute, then remove from the heat.

　　

Step 4

While the veggies cook, toast the bread in a toaster, then butter it liberally, and tear it up, and add it to a food processor. Add the parsley and tarragon or basil and pulse into herb crumbs.

　　

Step 5

Fold the herb crumbs into the veggies and stir together with 1/2 cup of the Parm and the egg. Overstuff the zucchini shells and roast them for 15 minutes, top with remaining 1/4 cup of cheese, and place under the broiler for 2 to 3 minutes more to brown.

　　Rachael Ray's Look + Cook