2 or 3 zucchini squash
1 c. chopped mushrooms
2 tbsp. minced onions
1 clove garlic, minced
2 beaten eggs
Herb stuffing mix

Cook zucchini in boiling salted water 10 minutes. Drain, cool and cut in half lengthwise. Scoop out pulp and chop. Saute mushrooms in oil until browned. Cook onion and garlic in same pan until yellow. Add zucchini pulp and cook 5 minutes. Cool slightly and add eggs. Season to taste. Stuff zucchini shells with mixture and sprinkle with stuffing and sharp cheese. Bake at 350 degrees until zucchini is tender and cheese melted.