Stuffed Zuccini

4 medium zucchini
1 medium onion, minced
1 can (7 ounce) roasted red peppers, chopped
1/2 green pepper, chopped
2 garlic cloves
1 egg, beaten
2 thyme, sprigs
1/4-1/2 teaspoon oregano
salt and pepper
3/4 pound ground beef (or chicken, turkey, fish, 1 can of tuna, or other veggies)
2 tablespoons olive oil
8 ounces cheese, any kind (Gouda or Gruyere)


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. Sauté garlic first, then add onions, green pepper, thyme, and oregano.

When the veggies begin to soften, add ground meat, 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 375º 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, add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.