Stuffed Zucchini

I have searched high and low for a good stuffed zucchini recipe. We finally found a winner! Even my non-zucchini loving kids love this recipe, as well as my cheesy zucchini recipe (found in the veggies section).

Ingredients:

• 8 zucchini, about 6" in length (or only 2-3 if they are huge, homegrown zucchinis)
• 1 lb. ground beef
• 1 whole onion, chopped into small pieces
• 1 TB parsley
• salt and pepper to taste
• 1 c. parmesan cheese
• 1 c. monterey jack or mozarella cheese
• 1 c. cheddar cheese

Preparation:

Brown the ground beef and the onion and drain off excess fat. Cut zucchini in half lengthwise (if they don't sit flat, slice a small amount off the bottomo to help them sit better). Scoop out centers and chop pulp finely. Add the chopped zuchini pulp, parsley, salt and pepper to the ground beef and onion and simmer until zucchini is tender. Drain off any excess liquid if needed. Remove from heat and stir in the cheeses. You can play around with whatever mixture of cheeses floats your boat; we liked the parmesan, cheddar and mozarella. Scoop into zucchini halves and sprinkle with a little extra cheese. Put zucchini halves on a cookie sheet covered in foil. Bake at 400 degrees for 30-45 minutes. Zucchini should be tender and cheese golden brown on top. In the summertime, when you don't wanna heat up your house, you could even cook these on the BBQ grill.