Ingredients
3 medium zucchini3/4 pound ground beef3/4 cup chopped onion1/2 cup chopped green pepper2 garlic cloves, minced1-1/2 cups water, divided 3/4 cup canned fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)1/2 cup chopped roasted sweet red peppers1/3 cup chopped fresh mushrooms1/4 cup uncooked ditalini or other small pasta2 teaspoons minced fresh thyme or 1 teaspoon dried thyme1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper1/4 cup grated Parmesan cheese1 cup shredded Italian cheese blend, divided Pasta sauce, optional
Preparation
Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell.
Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese.
Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.
