Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Zucchini squash; 6" long 1/2 ts Cumin
1/2 tb Oil 1/2 ts Salt
2 tb Onion; minced 1 ts Garlic; minced
1/4 c Mushrooms; sliced 2 tb Parmesan cheese
1/2 c Spinach; cooked chopped

Slice the bottom of two zucchini squash to lay flat. Score the top
with a paring knife and lift it out. Scoop out the center and finely
chop all the flesh. Im a saute pan, heat the oil, add the onion,
mushrooms, spinach and the zucchini. Saute for about 2 to 4 minutes,
until crispy tender. Season with cumin, salt and garlic. Cool until
easily handled and mix in the Parmesan cheese. Spoon this mixture
into the zucchini "canoes". Bake at 300øF for 25 to 30 minutes.

** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95

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