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["Bruschetta:.", "Combine tomato, onion, zucchini, oil and basil.", "Set aside.", "Meat filling:", "Trim ends of zucchini and slice lengthwise.", "Scoop out flesh leaving 1/2"" walls to resemble a ""boat"".", "In a large deep pan steam zucchini cut side down for about 5 minute (I had to turn mine half way through to cook both ends) Set aside.", "In a deep dish skillet brown meat and drain.", "Add onion, garlic, Italian seasoning and mushrooms.", "Saute with meat until onion is soft and clear.", "Add tomato sauce, bring to boil, reduce heat and simmer for 20-25 minutes uncovered.", "When 5 minutes remain stir in cooked orzo.", "Finish simmering.", "Remove from heat and cool slightly.", "Quickly stir in egg.", "Add bread crumbs and stir well.", "Stuffing:.", "Pat zucchini dry and sprinkle lightly with salt and pepper.", "Prepare a BBQ bake sheet (I used an old cookie sheet) with foil making the foil hang about 1 1/2-2"" to make ""walls"" on your pan.", "Pre-heat grill to medium heat.", "Spoon meat mixture into zucchini boats evenly pushing gently along the center to make a slight ""well"" in the mixture.", "Evenly spoon bruschetta mix into wells.", "Sprinkle all with cheese.", "Place pan on BBQ and close lid.", "Let cook without lifting lid for 20 minutes.", "Turn pan 180 degrees.", "Let cook an addition 10-15 minutes (lid down) or until meat mix is bubbling and cheese is melted and starting to brown.", "Serve."]
