Mushroom-Stuffed Zucchini Boats

It is fall now and it is my favorite time of the year. How do I know it is fall when I live in the high desert? Well, we are past Labor Day and that to me means that summer is over, therefore it is fall! Also, I no longer have my air conditioner going in the car on my way to work at 7:30 each morning. My fall decorations are starting to come out. And, oh yes, it's that time of year where we start locking our cars here in Southern Utah. Now, you may be thinking that it is high season for car thefts or vandalism of cars but no. Here, in late summer early fall, we lock our cars because we fear somebody will leave a zucchini in them!!
When we lived in Livermore, California we always had a garden. I loved going out and picking tomatoes or cucumbers and other fresh vegies. Since moving to St. George, we have not had a garden. Until this year. I finally wore Randy down and he put two 4 X 4 boxes in the side yard. Unfortunately we were late in getting the plants in and we really didn't know what to plant. So, our success was minimal. We did get some good New Mexico chilies and some awesome cucumbers, some green onions and 1 crookneck squash. And, I'm taking a class at the college next week to learn what to do to get fresh vegies to grow year-round!
So even though my zucchini plants did not produce, Jen, my oldest daughter (by 15 minutes!)came to the rescue and brought me down some from her garden when she visited over Labor Day. This is a great recipe that we have done numerous times over the years and I hope that you enjoy it.

Bon appetite and keep well until next time!

Mushroom-Stuffed Zucchini Boats
(serves 4)

4 large zucchini, halved lengthwise
4 slices French bread, crusts removed
1/4 cup milt
2 tablespoon olive oil
1/2 lb fresh mushrooms, cleaned and chopped
1 garlic clove, smashed and chopped
1 large onion, sliced and cooked
1/4 cup grated Gruyere cheese
salt and pepper

1. Preheat oven to 375 degrees.
2. Use spoon to hollow out zucchini shells. Chop zucchini flesh and set aside.
3. Place zucchini shells in saucepan containing salted, boiling water. Cook 4 minutes. Place saucepan under cold, running water to stop cooking process. Drain and dry zucchini shells. Arrange in greased baking dish.
4. Soak bread in milk for 3 minutes. Remove bread from bowl and squeeze out excess milk. Set bread aside.
5. Heat olive oil in frying pan over high heat. Add chopped zucchini flesh and season well. Cook 6 minutes over medium heat.
6. Add mushrooms and garlic; season and cook 7 minutes.
7. Mix in bread, then add cooked onion. Mix again and cook 3 minutes.
8. Divide mixture between zucchini shells and sprinkle with cheese. Cook 18 minutes in oven.
Calories: 184