1 lb (454 g) lean ground beef
1 / 2 cup (125 ml) chopped onion
1 / 8 cup (35 ml) green chilies, chopped
1 / 8 cup (35 ml) red pepper, chopped
1 clove garlic, minced
1 / 4 cup (65 ml) parsley, fresh
1 / 4 tsp (1 ml) basil
1 / 4 tsp (1 mL) oregano
3 large mushrooms, chopped
1/2 cup rice, cooked
2 tbsp (30 ml) red wine
1 / 4 cup (65 ml) Parmesan cheese, grated
1 / 2 cup (125 ml) cheddar cheese, grated
Cut zucchini in half lengthwise, scoop insides and sprinkle the boats with salt, put them aside on a paper towel (empty side down).
Cook the meat and mash with a fork. Once cooked, place in a bowl. Add parsley, onion, garlic, and spices and mix. Cook this mixture in a pan about 4 to 5 minutes. Add the flesh of zucchini, mushrooms and wine. Cook 5 minutes over low heat. Mix with meat and cooked rice. Sprinkle with grated Parmesan cheese. Put the mixture in the boats.
Place the zucchini on a greased baking dish. Heat oven to 350 F.
Cook for 40 minutes, sprinkle cheddar cheese and cook more, until cheese melts.
Remember one thing that Zucchini should not be peeled and ground beef can be replaced with ground pork.