Stuffed Zuccini Boats - cooking recipe

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

Preparation

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