"My mother-in-law is famous for her stuffed zucchini, and now I have the pleasure to share the recipe with all of you."

Ingredient :

• 4medium zucchini
• 1medium onion, minced
• 1(7 ounce) can roasted red peppers, chopped
• ¹⁄₂green pepper, chopped
• 2garlic cloves
• 1egg, beaten
• 2thyme, sprigs
• ¹⁄₄ - ¹⁄₂teaspoon oregano
• salt and pepper
• ³⁄₄lb ground beef (or chicken, turkey, fish, 1 can of tuna, or other veggies...you get the idea)
• 2tablespoons olive oil
• 8slices cheese (any kind really, we use Gouda or Gruyere, though this really is a matter of personal preference)

Directions :

• Wash zucchini, and put in a pot of cold water (do not remove ends).
• Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.
• Meanwhile, heat olive oil in a fairly large skillet.
• Saute garlic first, then add onions, green pepper, thyme, and oregano.
• When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through.
• Drain off any excess grease.
• Set aside to cool slightly.
• When the zucchini have cooked through, remove from water, and allow to cool enough to handle.
• Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat.
• "Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg.
• Fill the zucchini boats with the mixture, and top each with a slice of cheese.
• Bake in a 375ºF oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.
• Serve hot.
• Note: If making this dish with tuna or fish, I like to add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.