8 sm. zucchini
1 lg. onion, diced
1 lg. green pepper, diced
3/4 c. butter
1 (10 oz.) pkg. frozen spinach, thawed and drained
1 (4 oz.) can mushrooms
2 tbsp. diced pimento
2 lg. eggs
1 1/3 c. bread crumbs
1 1/2 tbsp. thyme salt, salt, garlic powder, onion powder and nutmeg to taste
3 (8 oz.) cans tomato sauce
1/3 c. burgundy wine
1/2 lb. Swiss cheese, shredded
Oregano to taste

Cut zucchini in halves lengthwise and scoop out seeds to form shell. Steam 3 to 4 minutes until tender crisp. Saute onion and green pepper in butter. Add spinach and mix together. Add mushrooms, pimento, eggs, bread crumbs and thyme. Season to taste with salt, garlic powder, onion powder and nutmeg; mix well.

Fill each zucchini shell with 2 to 3 tablespoons filling. Season tomato sauce to taste with onion powder, salt, garlic powder and oregano. Add wine. Place zucchini in baking dish and cover with seasoned tomato sauce. Sprinkle with Swiss cheese. Bake at 325 degrees for 20 to 25 minutes.