BLENDED MEATLOAF STUFFED SQUASH BOATS

Fill a large pot with water and bring to a boil (the water should be deep enough to cover the length of the zucchini).  Slice zucchini (s) in half lengthwise and immerse in the boiling water.  Let cook until tender when poked with a fork, about 15-20 minutes depending on the size.  Remove from water and let cool and drain, cut side down on a baking sheet lined with paper towels.

When cool, use a spoon to scoop out the pulp from each zucchini half, leaving enough inside so the shell keeps its shape.  Drain the pulp in a colander and press with paper towels to remove most of the moisture.  Chop pulp into bite size pieces and place in a large bowl and set aside.  Allow the zucchini shells to continue to drain, cut side facing down, on paper towels.

Heat the olive oil in a large deep skillet over medium high heat.  Cook the onions and garlic until fragrant, about 2 minutes.  Add the mushrooms and cook for another 3 minutes until soft.  Add the red peppers and cook 2 more minutes.  Remove from heat and let cool to room temperature.

Tear the bread slices into small pieces and place in a small bowl.  Cover with the milk and mix with your fingers to allow milk to absorb.  Set aside.

Combine the ketchup, Dijon, Worcestershire, horseradish, eggs, Italian seasoning, garlic powder, 1 teaspoon each of the salt and pepper in a large bowl and whisk to combine.  Break up the burger and ground pork meat and place in the bowl.  Add the breadcrumbs, parmesan, 2 cups of the shredded cheddar, the milk-soaked bread, and the drained zucchini pulp to the bowl.  Roll up your sleeves and get in there!  Massage it all together until well combined and everything is evenly distributed through the meat.

Press paper towels into each zucchini shell to absorb any excess moisture and season with remaining salt and pepper.  Place the shells on foil-lined, rimmed baking sheets.

Split the meat mixture into 2 or 4 parts, depending on the number of zucchinis you’ve used and evenly distribute each portion into one of the halves, pressing and shaping it in the shell.  Press tomato halves into the top of each zucchini, cut side down.  Top with the remaining shredded cheddar cheese.

Bake at 375° for 45 minutes-1hour, or until the meat stuffing is cooked through and hot in the center, about 160 degrees (timing will depend on how many zucchinis and how large they are – hence how thick the meat stuffing is).

Garnish with fresh basil or parsley and cut into slices to serve with a nice glass of red!