STUFFED ZUCCHINI

6 med. zucchini
1/2 cup chopped onion
1 stalk celery chopped
1 tsp. dried thyme or basil
12 large mushrooms chopped (standard beige mushrooms)
3 garlic cloves, minced
1/2 cup chopped parsley or cilantro
1/2 cup olives chopped (optional)
1 tblspn. pimento chopped or roasted red bell pepper chopped
1/4 cup parmesan cheese
salt & pepper to taste

Preheat oven to 300 degrees.
Scrub and trim ends off zucchini but do not peel. Cut lengthwise and carefully scoop out the pulp. Coarsely chop pulp.In a large skillet coated with olive oil, saute onions, celery, mushrooms, garlic and thyme or basil along with the zucchini pulp for 5 mins.Add parsley or cilantro, olives if using, pimentos and parmesan cheese. Toss well to mix.Fill each zucchini shell with mixture and place on baking sheet.
Bake until zucchini are tender, about 20-30 mins. Serve hot. Serves 6