Instructions

1. 1
   Preheat oven to 350°F (180°C).
2. 2
   Trim ends of zucchini and boil, covered, for 5 minutes. Drain and cover.
3. 3
   Cut in half lengthwise.
4. 4
   Scoop out pulp, leaving a ¼ inch (0.75 cm) shell. Chop the removed pulp.
5. 5
   Heat olive oil in sauté pan.
6. 6
   Sauté zucchini pulp, spinach, onions, and garlic for 5 minutes.
7. 7
   Add mushrooms and sauté another 3 minutes.
8. 8
   Remove from heat, add eggs, salt, and pepper, and mix well.
9. 9
   Spoon filling into shells.
10. 10
    Sprinkle with paprika.
11. 11
    Bake for 30 minutes.