ZUCCHINI BOATS WITH BARBECUE FILLING

2 medium zucchini

1 tbsp olive oil 

2 cups sliced mushrooms

1/2 lb ground beef or turkey

1 medium onion, chopped

1/4 tsp salt

3/4 cup barbecue sauce (your choice)

1 garlic clove. minced

1 tsp cayenne pepper sauce

1 cup grated cheddar cheese

Fresh oregano leaves for garnish, if desired

Preheat oven to 400-degrees.

Halve the zucchini lengthwise and scrape out the seeds.

In a large nonstick skillet, heat the oil over medium heat. Add the mushrooms and cook, stirring, until browned. Transfer to a plate.

In the same skillet, add the ground meat, onion and salt. Cook over medium heat, stirring to break up the meat. Cook until meat is no longer pink, about 7 or 8 minutes. Drain mixture if meat has produced grease. Return to skillet and stir in the barbecue sauce, garlic and pepper sauce. Bring to a boil then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the flavors blend, approximately 10 minutes. Add mushroom mixture and stir until heated through.

Place zucchini boats, cut side up, in a 2-quart baking dish. Fill with the meat mixture, cover and bake 20 to 25 minutes or just until the zucchini is tender. Uncover, add cheese and bake about 3 minutes until the cheese is melted. Garnish with the oregano leaves, if desired.

Yield: 4 servings

My version of a Woman's World '23 recipe.