Come Sail Away....

...In my Zuchinni Boat! These were delish, and they were made entirely from my dad's garden stuff, except the cheese. I think dishes like this are a real summer treat and it's a great way to use up all the leftover produce in the fridge! I got this recipe from a new cookbook I acquired: Gluten-free, Sugar-free Cooking by Susan O'Brien. And though the recipes lack sugar and gluten, they are overflowing with flavor, so don't let that scare you!!

Here it is...
6 large zucchini (I used 3 because my large and her large are very different:-)
1 lg red bell pepper, chopped
1/2 lb mushrooms, cleaned and stemmed
3 cloves garlic, chopped
3 Tbls olive oil
1 tsp dried oregano
1/4 c. chopped fresh parsley
1/2 c. grated Parmesan cheese
2 eggs, beaten

I also added tomatoes and eggplant to mine because I needed to use them up. I thought they were a great addition! Feel free to clean out your produce drawer; I don't think you could mess this one up:-)

Preheat oven to 350.

Wash the zucchini and place in a steamer. Steam until crisp-tender, about 10 minutes. Cut off the ends and cut the squash in half lengthwise. Scoop out the insides, mash and place in a large bowl. Set the zucchini shells aside. In a large skillet, saute the red bell pepper, mushrooms, and garlic in oil until soft, 5-7 minutes. Add the herbs, mashed zucchini pulp, and half the cheese mixture. Mix well. Add the beaten eggs and cook until the mixture is thick and heated through. Stuff into the zucchini shells and top with the remainder of the cheese. Place in a baking dish. Bake until heated through and the cheese has melted, about 20 minutes.