Ingredients

• 2 medium zucchini (about 8 inches)
• 3/4 pound lean ground beef
• 1 small onion, chopped
• 1/2 cup chopped fresh mushrooms
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1 cup shredded mozzarella cheese, divided
• 2 tablespoons unsweetened tomato sauce
• Salt and pepper to taste

Directions

• Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
• In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup mozzarella cheese, tomato sauce, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13×9-in. baking dish. Sprinkle with remaining cheese.
• Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.