I made these with the abundance of zucchini we seem to get this time of year. They were very tasty and quite satisfying.
Zuccanoes: Scoop out several large zucchinis leaving about 1/4" shell. Finely mince the insides. Saute one onion minced onion and two cloves garlic per zucchini in olive oil 5 min., add minced zucchini, and 1/4# chopped mushrooms and saute another 8 min. Mix 1 c. cooked brown rice with the sauted veggies, add 1 tbs lemon juice, salt, pepper, and herbs to taste (parsley, thyme, basil.. I used the plentiful supply of fresh basil). One can also add 1/2 cup ground almonds, sunflower seeds, or other nuts if you like a little crunchy texture. Top with grated swiss cheese. Bake @350 deg. 40 min