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6 medium zucchini, unpeeled
1 onion, diced
2 tablespoons oil
1/2 cup carrots, grated
1 cup mushrooms, chopped
2 tablespoons margarine
2 eggs, slightly beaten
1/2 teaspoon Gefen Garlic Powder
1 teaspoon salt
1/8 teaspoon pepper
In a 6 quart pot, cover zucchini with water and cook for 10 minutes.
Remove from pot. Cut zucchini in half lengthwise and scoop pulp.
Saute onions in oil in a 10″ skillet. Add carrots and mushrooms and saute for 10 minutes.
Combine sauteed vegetables, reserved pulp, margarine, eggs & spices, mixing well.
Fill zucchini shells with mixture and place in 16/10″ baking pan. Bake for 40 minutes at 350°F.
Photography and styling by Peri Photography
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