Ingredients:

2 medium zucchini (about 8 inches)

3/4 pound 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 (4 ounces) shredded cheddar cheese, divided

2 tablespoons ketchup

salt and pepper to taste

Directions:

1. Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.

2. 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 cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish.

3. Sprinkle with remaining cheese.

4. Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender. Yield: 4 servings. When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.

Bon Appetit!