What to do with Zucchini!? STUFF IT!!!

Carrie and I had planted a garden this year, and we were both pleasantly surprised to see such success come from it! (despite the horrid little squash bugs!!! yuck!)
We also saw some red peppers on sale!  YEE!!!  So I bought a few and roasted them in the oven on broil, peeled a & sliced them and added them to jars and put them in the fridge for the perfect recipe!
I LOVE fresh herbs, and in our garden, we have basil, which we never run out of uses for, and oregano among other herbs.  The oregano was taking over everything, so this was the perfect recipe for it!

Stuffed Zucchini

 2 Large Zucchini (preferably a little over-grown)
1/2 lb ground beef hamburger
1 Shallot, chopped
2 cloves garlic, minced
1 Can diced tomatoes (I used tomatoes w/ sweet onions)
1 bunch fresh oregano
Pepperjack cheese
1 egg
1 Red bell pepper, chopped finely (preferably pre-roasted!)
1/4 cup bread crumbs

In a saucepan, cook garlic, ground beef, and shallot until cooked through and broken into small pieces.  I added Montreal Steak Seasoning to this for flavor. YUM!

Between stirrings, cut the zucchini into 2- 2 1/2 inch lengths and hollow out to make into cups.  *Be sure to leave enough on the bottom so the juices don't leak out too much!

When the hamburger is cooked through, remove from heat and add tomatoes, oregano, egg, bread crumbs, chopped roasted red bell peppers and some Pepperjack cheese.  I used very little of this (maybe 2 slices cut into small pieces for the entire mix)  Stir it all together, the cheese should melt a little so it's distributed evenly throughout the mixture.
Fill the cups with this mixture and place on tin foil on a jelly roll pan (a.k.a. cookie sheet) and top with your favorite cheese!  In my case, it was a small strip of muenster and pepperjack together.

Cook at 425 F until fork-tender.  Serve with a nice summer salad and enjoy!!!