Stuffed Zucchini Boats!

 
 
Zucchini is one thing we usually have more than plenty of in the summers, because it's one thing that just seems to grow and produce here regardless of the weather.  This year seems like it will be no different either.  Therefore, I look for good recipes using this versatile vegetable all of the time.  Zucchini is so good to use in so many various types of recipes, because it just sort of picks up the flavors you put with it, whether sweet or more savory!    This is a savory dish that is great served as a side dish or even as a main dish!   Here is what you will need for this:
 
3 medium size zucchini
1 pound ground beef or chuck
1 small onion, diced
1/2 red or green bell pepper, diced (I used red for the color)
1/3 cup spaghetti sauce or pizza sauce
1/2 tsp. Greek seasoning (can substitute seasoned salt)
1/2 tsp. basil
dash of salt and black pepper to taste
1/4 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese, divided
1 cup shredded Cheddar cheese, divided
 
Cut the ends off of the zucchini and then slice lengthwise in half.  Do not peel. With a melon baller or a spoon scoop out the center and leave a 1/2 inch shell.   Dice the pulp you scoop out. 
 
Brown the ground beef along with the diced zucchini pulp, onion and bell pepper in a skillet.  Add the seasonings and grated Parmesan cheese.  Add the spaghetti sauce or pizza sauce.   I just open a jar of spaghetti sauce, use what I need and refrigerate the rest to use for spaghetti or whatever another day in the week.   Add 1/2 of the Mozzarella and cheddar cheeses.  Just fold to blend. 
 
Fill each shell with the ground beef mixture.  Sprinkle each one with the rest of the Mozzarella and then Cheddar cheese.  Place in a 350 degree oven, uncovered, for 25 to 30 minutes. 
 
 



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