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Preheat oven to 400°F.
Cook ground beef, onion, and garlic in a large skillet until no pink remains. Drain any fat. Stir in the bell pepper (and any extra zucchini bits if you'd like) and cook an additional 2-3 minutes or until it begins to soften.
Stir in 1 cup pasta sauce, Italian seasoning, and salt & pepper. Simmer for 10 minutes until thickened.
Slice zucchini lengthwise and use a teaspoon to scrape out the center to create a ½-inch thick shell. 5. 5. Brush with olive oil and season the zucchini with salt & pepper to taste.
Place the zucchini in a large baking dish. Fill each zucchini with the beef mixture. Top with the remaining ½ cup pasta sauce and place in the oven. Bake for 15 minutes.
Top with the cheeses and bake an additional 10-15 minutes or until the zucchini is soft and the cheese is bubbly.
Notes
You may need only two zucchini if the zucchini is large or 3 if they are smaller.
If you prefer softer zucchini or if using garden zucchini that are thicker or large, this recipe can be cooked longer before adding the cheese.
The core of the zucchini can be chopped and added to the sauce along with the red pepper or it can be added to soups or chilis if desired.
If adding the zucchini to the sauce, allow it to cook before adding the marinara sauce so the sauce is not watery.