Stuffed Zucchini Recipe

4 long fat zucchini
1 tablespoon olive oil
1 garlic clove (optional), pressed
1 onion, chopped
1 red pepper, chopped
1 small eggplant, chopped
2 tomatoes, seeded and chopped
1 teaspoon oregano
1 T "The Best Hot Barbeque Sauce You'll Ever Taste"
Salt and pepper (to taste)
1/4 cup bread crumbs
1/4 cup grated cheese

Cut all the zucchini in half lengthwise and scrape out the seeds with a spoon. Put the olive oil in a sauté pan. Add garlic and turn the heat to low. Cook for 1 minute and add the onion and red pepper. Mix and cook for 5 minutes. Add the eggplant. Mix. Cook for 4 minutes. Add the tomatoes, Hot barbecue sauce and oregano. Mix. Cook for 5 minutes. Add salt and pepper and spoon into the zucchini boats.

Sprinkle the breadcrumbs and cheese over each and drizzle some extra olive oil over them. Pre-heat the oven to 375°. Place the boats in a baking dish and bake for 15 minutes or until lightly browned on top. If the boats have been refrigerated, allow them to come to room temperature before baking. Cut zucchini into 4 sections.

Yield: 16 servings