3 large zucchini one 4 ounce can of mushrooms, chopped Parmesan cheese 1 teaspoon of dried onion flakes salt, pepper, garlic powder, to taste a sprinkling of oregano several tablespoons of cooked down tomato juice seasoned with salt, pepper, oregano, garlic powder, and crushed onion flakes to taste
Cut the zucchini in half the long way. With a small knife, cut out the seeded center and reserve pulp. Cook the squash and pulp in a small amount of salted water a few minutes until the squash is still quite firm. Drain. Cut up the pulp and chop the mushrooms, then, mix together, season with salt, pepper and garlic powder. Stuff the zucchini shells with the mixture and place in a baking dish. Spoon the seasoned, cooked own tomato juice over all and sprinkle Parmesan cheese on top. Bake for 5 minutes to brown and melt the cheese in a 375ºF. oven. Serves 4 - 6
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