Round 2 - Stuffed Zucchini Boats

• 2 medium zucchini
• 34-1 cup portobello mushroom stems, chopped (the leftover stems from 4 portobello mushrooms)
• 1 egg
• 14 cup chopped green pimento stuffed olive
• 13 cup fresh breadcrumb
• 1 teaspoon italian seasoning
• salt
• fresh ground black pepper
• 14 cup shredded mozzarella cheese, divided (to make it Greek, use crumbled feta cheese)

1. Preheat the oven to 350* F.
2. Slice the 2 zucchini lengthwise, scoop out the seeds from the center(I put in freezer to use for making broth) and put on a baking sheet.
3. In a medium bowl combine the remaining ingredients except for 2 tablespoons of the cheese.
4. Fill the centers of each zucchini half with the mixture.
5. Sprinkle the remaining cheese over the top of the filling.
6. Bake until the cheese is melted and the filling is golden brown and toasted, about 15-20 minutes.
7. Enjoy!

zucchini, portobello mushroom stems, egg, olive, fresh breadcrumb, italian seasoning, salt, fresh ground black pepper, mozzarella cheese

Taken from www.food.com/recipe/round-2-stuffed-zucchini-boats-427425 (may not work)