• 9 medium zucchini
• Vegetable cooking spray
• 2¼ cup sliced fresh mushrooms
• ¾ cup chopped onion
• 2¼ cup chopped tomato
• 3¾ teaspoons dried Italian seasoning
• 3/8 teaspoons pepper
• 3 tablespoons grated Parmesan cheese

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add mushrooms and onion; saute until tender. Stir in zucchini pulp, tomato, Italian seasoning, and pepper. Cook, stirring frequently. Until thoroughly heated.

Spoon zucchini mixture evenly into reserved shells; sprinkle with cheese. Arrange stuffed shells in a 13-x9-x2-inch baking dish. Bake at 350 degrees for 20 minutes or until thoroughly heated. Transfer to a serving platter.

Serves 18