This is from my 85 year old Mother's collection of recipres

8	sm	Zucchini, 6-inches long
1/2	C	Chopped onion
1/4	C	Oil
1	C (1/4 lb)	Mushrooms, coarsely chopped
1		Clove garlic, minced
1	pkg (3 oz)	Cream cheese
1		Egg, beaten
1/2	C	Grated Parmesan cheese
1/2	C	Parsley, minced
1/2	tsp	Basil, crumbled
1/4	tsp	Salt
1/8	tsp	Pepper
		Paprika

• Scoop out insides of zucchini (a melon baller works great), leaving 1/4-inch shell. Chop zucchini pulp; set aside.
• Saute onion in oil in heavy skillet; add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of the moisture has evaporated.
• Stir in cream cheese cut in chunks, egg, Parmesan cheese, parsley and seasonings.
• Mix well; cook for a few minutes. Cool filling slightly, fill zucchini shells. Sprinkle with additional Parmesan cheese and paprika.
• Place on flat baking pan; bake for 30 minutes at 350 degrees until bubbly and lightly browned.

  Yield: 8 servings.