Stuffed Young Zucchini

• 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

1. Preheat the oven to 425F.
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.
3. Arrange the small hulls in a baking dish.
4. Drizzle with EVOO and season with salt and pepper.
5. Chop up the scraped zucchini flesh and reserve.
6. Heat the remaining EVOO in a skillet over medium-high heat and saute the mushrooms, onions, and garlic for 5 minutes.
7. Add the zucchini flesh and tomatoes, season with salt and pepper, heat through for 1 minute, then remove from the heat.
8. 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.
9. Add the parsley and tarragon or basil and pulse into herb crumbs.
10. Fold the herb crumbs into the veggies and stir together with 1/2 cup of the Parm and the egg.
11. 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.

zucchini, evoo, salt, cremini mushrooms, yellow onion, garlic, tomatoes, bread, butter, handful, tarragon, cheese, egg

Taken from www.epicurious.com/recipes/food/views/stuffed-young-zucchini-377529 (may not work)