Stuffed Zucchini Boats

Preparation

1. Step 1

   Preheat the oven to 450 degrees.

2. Step 2

   Trim off the ends of each zucchini. Cut each in half crosswise. Cut each piece in half lengthwise. Scoop out the centers, leaving a shell at least ¼-inch thick. Reserve and finely chop the scooped-out portions. There should be about 1½ cups.

3. Step 3

   Pour enough water to cover the shells into a saucepan, and bring to a boil. Add the shells, and let simmer 2 minutes. Drain thoroughly.

4. Step 4

   Clean and finely chop the mushrooms. There should be about 2 cups.

5. Step 5

   Heat the butter in a heavy skillet, and add the onions and garlic. Cook briefly, stirring, and add the mushrooms and lemon juice. Stir and cook about 1 minute. Add the chopped zucchini, thyme, salt and pepper. Cook about 3 minutes until the excess moisture evaporates.

6. Step 6

   Spoon and scrape the mixture into a mixing bowl, and let cool slightly. Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese, and blend thoroughly. Stir in the egg yolk.

7. Step 7

   With 1 tablespoon of the oil, brush the inside of a baking dish large enough to hold the shells in one layer.

8. Step 8

   Spoon an equal portion of the filling into each shell, and smooth over the top.

9. Step 9

   Blend the remaining 2 tablespoons bread crumbs with the remaining 2 tablespoons cheese, and sprinkle over the top of the stuffed zucchini boats. Sprinkle evenly with the remaining 2 tablespoons oil.

10. Step 10

    Place the dish in the oven, and bake 25 minutes. Serve immediately.