Stuffed Zucchini

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   ["preheat oven to 400.", "slice zucchini in half lengthwise and using a spoon scrap out the pulp, like a canoe, leaving the skin intact(about 1/4"" thick); set aside.", "in a large skillet melt butter, add garlic and onion and saute.", "add lemon juice and equal parts mushrooms to zucchini pulp to the skillet, saute.", "cook until the excess moisture evaporates. add the shredded cheese and stir.", "fill the zucchini ""canoe"" with the mushroom mixture and bake for 20 minutes."]

* Per serving · 4 servings · Values may vary.

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