Vegetarian Stuffed Zucchini - cooking recipe

Ingredients

8 medium zucchini
1 large onion, diced
1 large green pepper, diced
1 -2 clove garlic, minced (or 3 or 4)
1/2 cup margarine
1 (10 ounce) package frozen spinach, thawed and drained
1 (4 ounce) can mushroom stems and pieces, drained
2 eggs
1 1/3 cups Italian seasoned breadcrumbs
1 (28 ounce) jar of your favorite tomato-based pasta sauce
salt
garlic powder
oregano
1/3 cup Burgundy wine
8 ounces swiss cheese or 8 ounces mozzarella cheese, shredded

Preparation

Preheat oven to 325 degrees.
Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
Steam (or boil) zucchini shells 3-4 minutes.
Saute onion, greeen pepper, and garlic in butter.
Add spinach; stir to combine and coat well.
Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
Place zucchini in baking dish and fill with stuffing mix.
Cover with sauce, and sprinkle with cheese.
Bake for 20-25 minutes, until cheese is bubbly.