Zucchini Stuffed With Lady Peas

• 8 medium-size zucchini
• 2 tablespoons butter
• 1/2 small yellow onion, chopped
• 4 ounces chopped fresh mushrooms
• 1 large tomato, chopped
• 1/2 teaspoon minced garlic
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons chopped fresh basil
• 1 cup (4 oz.) finely shredded Parmesan cheese, divided
• 1/2 cup Japanese breadcrumbs
• 1 tablespoon butter, melted

1. Preheat oven to 375u0b0. Cut zucchini in half lengthwise; scoop pulp into a bowl, leaving 1/4-inch shells intact. Chop pulp. Microwave zucchini shells in a microwave-safe dish covered with plastic wrap at HIGH 4 minutes; transfer to a foil-lined jelly-roll pan.
2. Melt 2 Tbsp. butter in a skillet over medium heat; add chopped zucchini pulp, onion, next 4 ingredients, 1 1/2 tsp. salt, and 1/2 tsp. pepper, and cook 10 minutes. Stir in basil and 3/4 cup cheese.
3. Divide mixture among shells. Stir together breadcrumbs, melted 1 Tbsp. butter, and remaining cheese, salt, and pepper; sprinkle over stuffed shells.
4. Bake at 375u0b0 for 20 minutes or until thoroughly heated.

zucchini, butter, yellow onion, fresh mushrooms, tomato, garlic, kosher salt, black pepper, fresh basil, parmesan cheese, japanese breadcrumbs, butter

Taken from www.myrecipes.com/recipe/zucchini-stuffed-lady-peas (may not work)