Steps:

Zucchini Preparation

1.) Wash the zucchini & Mushroom portobello thoroughly.

2.) Slice the zucchini in half lengthwise & scoop the seeds with a spoon to make room for the stuffing.

3.) In a rectangle pyrex, grate the lemon skin & garlic, then, drizzle with balsamic vinegar, olive oil & honey.

4.) Add salt & pepper to taste then mix them together.

5.) Coat this amazing sauce all over your zucchini & let it sit in the chiller for 10 mins.

Mushroom Preparation

1.) In a saute pan, heat the olive oil over medium heat.

2.) Add a piece of rosemary.

3.) Throw in the dices musroom portobello.

4.) Add salt & pepper to taste, them mix them well.

5.) Remove pan from the heat.

6.) Grate the parmigiano riggiano over the mushroom and mix.

Finale:

1.) Preheat the griller to 375 degree Farenheight.

2.) Stuff the zucchini with the sauted mushroom.

3.) Grill for 5-7 minutes

4.) Poke the zucchini with a knife & when it's soft, then it's ready to be served!