Stuffed Zuccini Boats

Don't throw away those giant zuccini! I just kind of winged this together and my teenage son actually said it was delish.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 2-4 zuccini boats

Ingredients

• 1  extra large zucchini or 2  large zucchini
• 1  cup rice
• 1  lb hamburger
• 2  cups  shredded mozzarella cheese
• 1⁄4 cup parmesan cheese
• 1  stalk celery, diced
• 1⁄2 small onion, diced
• 1⁄2 green pepper, diced
• 2  garlic cloves, minced
• 1  tablespoon extra virgin olive oil
• 2  cups  peeled garden tomatoes, chopped
• 1 (4 ounce) can tomato paste
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon crushed red pepper flakes
•  salt and pepper
• 1⁄2 cup cooking wine
• 3  tablespoons  balsamic vinegar

Directions

1. Cook rice according to package directions.
2. Wash zuccini thoroughly and pat dry. Cut in half lenghthwise and scoop out seeds. Salt and pepper flesh.
3. Fry celery, onions, and green pepper in olive oil until translucent.
4. Add minced garlic and ground beef. Cook until beef is browned.
5. Stir in rest of ingredients except cheeses.
6. Divide filling among the zuccini and top with mozzarella and sprinkle parmesan on top.
7. Put boats in a roasting pan or on a cookie sheet and tent loosely with foil. Bake at 375 for 45 minutes.
8. Remove foil and bake an additional 5 to 15 minutes - until zuccini is tender when poked with a fork.