Vegetarian Stuffed Zucchini

• 8 medium zucchini
• 1 large onion, diced
• 1 large green pepper, diced
• 1 -2 clove garlic, minced (or 3 or 4)
• 1/2 cup margarine
• 1 (10 ounce) package frozen spinach, thawed and drained
• 1 (4 ounce) can mushroom stems and pieces, drained
• 2 eggs
• 1 1/3 cups Italian seasoned breadcrumbs
• 1 (28 ounce) jar of your favorite tomato-based pasta sauce
• salt
• garlic powder
• oregano
• 1/3 cup Burgundy wine
• 8 ounces swiss cheese or 8 ounces mozzarella cheese, shredded

1. Preheat oven to 325 degrees.
2. Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
3. Steam (or boil) zucchini shells 3-4 minutes.
4. Saute onion, greeen pepper, and garlic in butter.
5. Add spinach; stir to combine and coat well.
6. Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
7. Place zucchini in baking dish and fill with stuffing mix.
8. Cover with sauce, and sprinkle with cheese.
9. Bake for 20-25 minutes, until cheese is bubbly.

zucchini, onion, green pepper, clove garlic, margarine, frozen spinach, mushroom stems, eggs, italian seasoned breadcrumbs, pasta sauce, salt, garlic, oregano, burgundy wine, swiss cheese

Taken from www.food.com/recipe/vegetarian-stuffed-zucchini-34519 (may not work)