6 med. zucchini
1 lb. ground beef
1 med. onion, finely chopped
1 clove garlic, minced
1 can tomatoes
1/4 c. dry red wine
1 tbsp. tomato paste
1 tsp. salt
1 tsp. Italian seasoning mixture
1/8 tsp. pepper
1 1/2 c. shredded Monterey Jack cheese

Scrub zucchini; cut off stem and blossom ends. Drop into boiling water and cook until barely tender, about 5 minutes. Remove from cooking water and immerse in cold water until cool; drain. Cut in halves lengthwise and scoop out pulp, leaving a 1/4 inch thick shell. Reserve shells and coarsely chopped pulp.

Brown ground beef. Mix in onion and garlic, cook until onion is soft. Spoon off fat. Stir in tomatoes with liquid, tomato paste and seasonings. Bring to boiling and simmer covered for 15 minutes. Uncover, add chopped zucchini pulp and cook 15-20 minutes until sauce is thick. Heap meat mixture into zucchini shells arranged in a shallow oiled baking dish. Sprinkle with cheese. Bake in a 425 degree oven for 25-30 minutes until zucchini is tender and cheese is browned.