Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Zucchini (5oz each) 1 md Tomato, chopped (1c)
1 1/2 ts Canola oil 1 tb Unseasoned dry bread crumbs
1/3 c Chopped onion 1/4 ts Dried chervil leaves
2 cl Garlic, minced 1/8 ts Pepper
1 c Chopped fresh mushrooms 3 tb Parmesan cheese, optional

Preheat oven to 375F. Cut zucchini in half lengthwise. Scoop out pulp,
leaving 1/4" shells. Coarsley chop pulp. Set shells and pulp aside.

Heat oil over medium heat in a 10" nonstick skillet. Stir in onion and
garlic. Cook 2-3 minutes or until onion is crisp-tender, stirring
occasionally. Add reserved pulp and mushrooms to skillet. Cook 2-3
minutes or until pulp is crisp-tender, stirring frequently. remove
from heat. Stir in tomato, bread crumbs, chervil and pepper.

Spoon mixture evenly into shells. Arrange in a 11x7" baking dish.
Cover with foil and bake 25-30 minutes or just until shells are
crisp-tender. Sprinkle with Parmesan cheese. Let stand 5 minutes
before serving. 6 servings.

Per serving: 38 calories, 2 g protein, 1 g fat (23%), 6 g
carbohydrate, 0 mg cholesterol, 15 mg sodium, 2 g fiber.
Submitted By CAROLYN SHAW On 08-24-95

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