Plentiful Zucchini

I wanted to come up with a recipe that incorporated several of the vegetables I had on hand, and I believe I came up with a good one. I did my usual recipe search on the internet and found Drop Dead Delicious Stuffed Zucchini on recipezaar.com. I modified it a bit and came up with this one that used the zucchini, eggplant, egg, and onion that I had on hand from my CSA food.

Stuffed Zucchini
4 medium zucchini, halved lengthwise
1 medium onion, diced
1/3 cup roasted red pepper, chopped
1/3 cup eggplant, diced
2 large cloves garlic
1 egg, beaten
1/2 tsp. thyme
1/2 tsp. oregano
salt and pepper
3/4 lb. ground beef (or whatever substitute you like)
2 Tbsp. olive oil
shredded cheese for topping (I used pepper jack)

1. Wash zucchini, halve and put in a pot of cold water. Do not remove ends.
2. Bring to a boil and cook until tender, about 10 min.
3. Meanwhile, heat olive oil in a large skillet.
4. Sautee garlic first, then add onions, eggplant and spices
5. When eggplant and onions have softened, add ground meat, season with salt and pepper, and brown through.
6. Drain off grease.
7. Set aside to cool slightly.
8. Remove cooked zucchini from water, allow to cool. Then scoop out center, leaving a little flesh to form a boat.
9. Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped) and the egg.
10. Full the zucchini boats with the mixture, and top with grated cheese.
11. Bake at 375 degrees for about 10-15 minutes, or until cheese is melted.
12. Serve hot.