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Beef Stuffed Zucchini

From Stones River Market

<p>Very large zucchini don&#8217;t look very appetizing, but they can be delicious if stuffed with meat and veggies.</p>
Source: Kathy Ferris (Entered by Kathleen and Ken Ferris)
Serves: about 6

2 or 3 Tbsp olive oil
1 lb. ground beef
1 medium onion, diced small
1 small green pepper
1 small red pepper
1 or 2 hot peppers (optional)
flesh of zuccini, scooped out
3 ciups or more finely diced eggplant. including peel
1 pint fresh mushrooms, diced small
1/2 cup chopped green onion
1/4 cup minced parsley
total 1 tsp. salt
to taste black pepper
1/2 cup or more canned bread crumbs (Italian)

Step by Step Instructions
  1. Heat oven to 350. Slice zucchini in half lengthwise. Scoop out seeds and discard. With a small paring knife, enlarge the cavity of the zucchini, scooping out some of the flesh but leaving a solid shell
  2. Place zucchini face down on shallow pan, adding enough hot water to steam it in oven. Bake about 30 minutes until softens.
  3. In large pan, brown ground beef in oil, add onion and 1/2 tsp. salt. Saute briefly and add flesh of zucchini. Cook briefly and add peppers and cook a few minutes more. Add eggplant and saute on medium, then lower heat and cook until eggplant is tender, stirring occasionally.
  4. Add mushrooms and cook until softened. Add about 1/2 tsp. salt and black pepper. Add seasonings to taste. Add green onion and parsley and cook a minute or two more.
  5. Remove zucchini shells from oven. Turn over on pan and fill with beef mixture. Top with bread crumbs. Return to oven and bake about 20 minutes more, until bread crumbs are toasted.