Stuffed Zucchini Boats

Directions

1. Preheat oven to 450F. 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 1/4-inch thick. Reserve and finely chop the scooped-out portions. There should be about 1-1/2 c.. Pour sufficient water to cover the shells into a saucepan and boil.
2. Add in the shells and simmer 2 min. Drain thoroughly. Clean and finely chop mushrooms. There should be about 2 c.. Heat butter in heavy skillet and add in onions and garlic. Cook briefly, stirring, and add in mushrooms and lemon juice. Stir and cook one minute. Add in the minced zucchini, thyme, salt and pepper. Cook about 3 min till the excess moisture evaporates.
3. Spoon and scrape the mix into a mixing bowl and let cold slightly.
4. Add in 1 c. of the bread crumbs, the parsley, 2 Tbsp. of the cheese and blend thoroughly. Stir in the egg yolk.
5. With 1 Tbsp. of the oil, brush the inside of a baking dish big sufficient to hold the shells in one layer. Spoon an equal portion of the filling into each shell and smooth over the top. Blend the remaining 2 Tbsp. bread crumbs with the remaining 2 Tbsp. cheese and sprinkle over the top of the stuffed zucchini boats. Sprinkle proportionately with the remaining 2 Tbsp. oil.
6. Place the dish in the oven and bake 25 min. Serve immediately. NOTE
7. FROM ME: I cut the finished zucchini in half to serve more people before
8. "saucing".