3 med. zucchini
2 tbsp. chopped onion
1 tbsp. butter
1 c. shredded Provolone cheese
1 (4 oz.) can chopped mushrooms, drained
2 tbsp. all purpose flour
2 tbsp. grated Parmesan cheese
2 tbsp. sour cream
1/2 tsp. salt
1/2 tsp. crushed, dried basil

Cut off ends of zucchini, halve lengthwise. In covered skillet, cook zucchini in a small amount of boiling, salted water for 5 to 10 minutes. Drain. Scoop out pulp, leaving 1/4" shell. Chop enough zucchini pulp to make about 3/4 cup; set aside.

In small skillet, cook onion in butter until tender. Combine cheeses, mushrooms, flour, sour cream, salt, basil, zucchini pulp and cooked onion. Mix lightly. Fill zucchini shells with cheese mixture; arrange in 10"x6"x2" baking dish. Bake, uncovered in 350 degree oven for 25 minutes. Serves 6.