Zucchini Boats

Trim off the ends of each zucchini. Cut the zucchini in half lengthwise and scoop out the flesh, leaving the shells about 1/2-inch thick. Finely chop the flesh and set it aside.

In a skillet, cook the ground beef, zucchini flesh, onion, mushrooms and peppers over medium heat until the beef is no longer pink. Drain off any excess liquid or fat, and remove the skillet from the heat. Add 1/2 cup of cheese, the ketchup, salt and pepper. Mix well.

Spoon the filling into the zucchini shells and arrange them in a greased 13x9-inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350ºF until the zucchini boats are tender, about 25 to 30 minutes. Garnish the zucchini boats with minced parsley and serve them with marinara sauce.