3 medium zucchini
3/4 lb ground beef
3/4 c chopped onion
1/2 c chopped green pepper
2 garlic cloves, minced
1 1/2 c water, divided
3/4 c fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
1/2 c chopped roasted sweet red peppers, drained
1/3 c chopped fresh mushrooms
1/4 c ditalini or other small pasta
2 tsp minced fresh thyme
1/2 tsp minced fresh oregano or 1/4 tsp dried organo
1/4 tsp salt
1/4 tsp pepper
14 c grated Parmesan cheese
1 c shredded Italian cheese blend, divided
Pasta sauce optional
1.Preheat oven to 350º. Halve zucchini lengthwise; place cut side down in an ungreased 13x9 in baking dish. Bake 10 mins. When cool enough to handle, scoop out seeds, leaving a 1/4 in shell.
2. Meanwhile, in a large skillet, cook the beef, onion, green pepper, and garlic over medium heat 8 to 10 mins or until beef is no longer pink. Bake breaking into crumbles; drain. Stir in 1 c water, tomatoes, red peppers, mushroom, pasta, thyme, oregano, salt and pepper. Cook until mixture iw thickened and pasta cooked al dente, 12 - 15 mins. Stir in Parmesan.
3. Spoon mixture into zucchini shells. Place in an ungreased 13x9 im baking dish.sprinkle with 3/4 c Italian cheese blend. Pour the remaining 1/2 c water into bottom of baking dish. Bake, covered, 20 mins. Sprinkle with remaining cheese. Bake uncovered, until zucchini is tender and cheese is melted, about 5 mins longer.
Serve with pasta if desired.