Mushroom-Stuffed Zucchini Boats

• 4 large zucchini, halved lengthwise
• 4 slices French bread, crust removed
• 1/4 c. milk
• 2 Tbsp. olive oil
• 1/2 lb. fresh mushrooms, cleaned and chopped
• 1 garlic clove, smashed and chopped
• 1 large onion, sliced and cooked
• 1/4 c. grated Gruyere cheese
• salt and pepper

1. Cook zucchini shells in boiling salt water for 4 minutes. Drain; arrange shells in greased baking dish.
2. Soak bread in milk for 3 minutes.
3. Squeeze out excess milk; set aside bread.
4. Heat oil in frying pan.
5. Add chopped zucchini flesh; season well.
6. Cook for 6 minutes over medium heat.
7. Add mushrooms and garlic; season and cook 7 minutes.
8. Mix in bread, then add cooked onion.
9. Mix again; cook 3 minutes.
10. Divide mixture between zucchini; sprinkle with cheese.
11. Cook for 18 minutes in oven.

zucchini, bread, milk, olive oil, fresh mushrooms, garlic, onion, gruyere cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989150 (may not work)