Grandpa Frazier’s Zucchini Boats / Shari Kirkham

4 med zucchinis

½ lbs. sliced mushrooms

3 T. butter

2 T. flour

½ t. salt

1 t. dried basil leaves

¼ t. pepper

1 c. shredded cheese

3 T. sour cream

Cut ends of zucchini.  Boil or steam in salted water 10 min.  Cut in ½ lengthwise.  Scoop out pump leaving ¼ inch shell.  Chop up pulp.  Sauté mushrooms in butter & salt for 3-5 min.  Stir in flour, basil, and pepper.  Add pulp.  Cook about 2 min.  Cool slightly.  Stir in cheese & sour cream.  Fill skins w/ mixture.  Cook @ 375 degrees until hot and bubbly.