Stuffed Zucchini Boats

2  tablespoons		extra-virgin olive oil
12		crimini mushrooms,s chopped
1/2  cup		small to medium yellow onion, chopped
3		to 4 cloves of garlic, grated or chopped
1  pinch		Salt and freshly ground black pepper
2		vine ripe tomoatoes or Roma tomatoes,s seeded and chopped
2  pieces		of white toasting bread
2  teaspoons		softened butter
1/4  cup		Flat leaf parsley
4		Fresh tarragon or small handful basil leaves
1-1/2  tablespoons		shredded Parmigiano-Reggiano cheese
1		egg, beaten
4		Zucchinis

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Heat the over to 425 degrees F
Halve 4 of the zucchini lenghtwise and scoop out the seeds and soft center flesh with a spoon to produe a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra virgin olive oil and season with salt and pepper to taste.
Chop the reserves zucchini flesh and set aside.
Heat the remaining extra virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
While the veggies cook, toast the bread in a toaster, then spread each piece with 1 teaspoon of butter and tear into pieces. Add the bread to the food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15-20 minutes. Remove from the over, sprinkle the tops with remaining cheese and broil for 2-3 minutes until brown.