Garden-Stuffed Zucchini Boats

• 3 medium zucchini
• 3/4 pound ground beef
• 3/4 cup chopped onion
• 1/2 cup chopped green pepper
• 2 garlic cloves, minced
• 1-1/2 cups water, divided
• 3/4 cup fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
• 1/2 cup chopped roasted sweet red peppers, drained
• 1/3 cup chopped fresh mushrooms
• 1/4 cup ditalini or other small pasta
• 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
• 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 1 cup shredded Italian cheese blend, divided
• Pasta sauce, optional

1. Preheat oven to 350u0b0. Halve zucchini lengthwise; place cut side 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.
2. 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 up 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.
3. 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.

zucchini, ground beef, onion, green pepper, garlic, water, tomatoes, sweet red peppers, fresh mushrooms, ditalini, thyme, fresh oregano, salt, pepper, parmesan cheese, italian cheese blend, pasta sauce

Taken from www.tasteofhome.com/recipes/garden-stuffed-zucchini-boats/ (may not work)