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1
Preheat the oven to 450 degrees.
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2
Trim off the ends of each zucchini.
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3
Cut each in half crosswise.
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4
Cut each piece in half lengthwise.
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5
Scoop out the centers, leaving a shell at least 1/4-inch thick.
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6
Reserve and finely chop the scooped-out portions.
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7
There should be about 1 1/2 cups.
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8
Pour enough water to cover the shells into a saucepan, and bring to a boil.
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9
Add the shells, and let simmer 2 minutes.
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10
Drain thoroughly.
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11
Clean and finely chop the mushrooms.
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12
There should be about 2 cups.
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13
Heat the butter in a heavy skillet, and add the onions and garlic.
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14
Cook briefly, stirring, and add the mushrooms and lemon juice.
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15
Stir and cook about 1 minute.
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16
Add the chopped zucchini, thyme, salt and pepper.
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17
Cook about 3 minutes until the excess moisture evaporates.
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18
Spoon and scrape the mixture into a mixing bowl, and let cool slightly.
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19
Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese, and blend thoroughly.
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20
Stir in the egg yolk.
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21
With 1 tablespoon of the oil, brush the inside of a baking dish large enough to hold the shells in one layer.
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22
Spoon an equal portion of the filling into each shell, and smooth over the top.
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23
Blend the remaining 2 tablespoons bread crumbs with the remaining 2 tablespoons cheese, and sprinkle over the top of the stuffed zucchini boats.
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24
Sprinkle evenly with the remaining 2 tablespoons oil.
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25
Place the dish in the oven, and bake 25 minutes.
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26
Serve immediately.
