1 large or 2 medium zucchini squash
1 red and 1 green pepper
1/2 medium onion
2 cloves garlic
1 T olive oil
pinch of crushed red pepper
1/4 tsp Salt
1/4 tsp Pepper
1/4 cup Red wine
1/2 cup fresh Basil
2 cups fresh Spinach
1/2 cup grated fresh Parmesan cheese
1/2 cup crumbled goat cheese
1 cup tomato sauce
1 cup bread crumbs
1 cup mozzarella cheese, shredded
Choose a large zucchini, bigger is better.
Trim the top and first 2 inches from the zucchini. Discard the top and dice the 2 inches of zucchini.
Cut the zucchini in half lengthwise. Using a spoon, remove the seeds and fleshy interior of the halves leaving about 1/4 inch of flesh on each half "shell".
Brush the outside of the zucchini shells, the peppers, and onion with olive oil and grill for about 15 minutes. The peppers should blister and the shells (skin side down) should begin to cook. Remove from grill and cool, peel the peppers and chop them and the onion.
In a saute pan, heat 1T of olive oil and add the diced zucchini, onion and 2 pressed or chopped garlic cloves and saute until the onions become transparent. Add the mushrooms and peppers and continue to saute for a couple of minutes. Add the red wine and stir for a few minutes over the heat.
Remove from heat and stir in the tomato sauce, fresh basil, and fresh spinach. Allow the mixture to cool and stir in the goat and Parmesan cheeses along with the bread crumbs. Season with salt, pepper, and red pepper flakes. Mix thoroughly.
Preheat the oven to 350 degrees F
Stuff the zucchini shells with the mixture and place in a glass baking dish. Bake for 30 minutes uncovered. Add the mozzarella cheese and bake for another 15 minutes.
Serve with a salad and garlic bread.
**Lots of potential to stuff zucchini with other ingredients, Mexican, Wild rice stuffing... Sausage