4 med. unpeeled zucchini
3/4 c. chopped onion
3/4 c. peeled, chopped fresh tomatoes
1/2 c. fine dry bread crumbs
2 tbsp. chopped capers (opt.)
1/2 tsp. ground pepper
1/4 c. olive oil
1 clove garlic, crushed
1/2 c. chopped mushrooms
2 tbsp. minced parsley
1/2 tsp. salt
1/4 tsp. basil

Cover zucchini with water, bring to boil and cook over low heat 3 minutes. Drain, cool and cut in half, lengthwise. Scoop out pulp and reserve shells. Heat olive oil in skillet; saute onion 5 minutes. Dice zucchini pulp and add with garlic to skillet; saute 3 minutes. Mix in tomatoes and mushrooms; cook 5 minutes. Remove from heat and mix in bread crumbs, parsley, capers, salt, pepper and basil. Stuff the shells and arrange in an oiled baking dish (may be refrigerated at this point). Bake in 350 degree oven for 30 minutes (40 if cold). Serve hot or cold. This is a great vegetable dish, I use it a lot. If I am serving it with something else that has mushrooms, I just omit the mushrooms from the zucchini boats. Serves 8.