Zucchini Boats

Ingredients:

• 2 medium zucchini (about 8 inches)
• 3/4 pound ground beef
• 1 small onion, chopped
• 1/2 cup large fresh mushrooms
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 2 tablespoons ketchup
• Salt and pepper to taste

Directions:

1. Trim the ends of zucchini. Cut in half lengthwise; scoop out pulp, leaving a 1/2-in. shell. Finely chop pulp.
   
2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat.
   
3. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells.
   
4. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese.
   
5. Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender.
   

Yield: 4 servings. When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.