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(I have used ricotta cheese in this too.
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I just add about a cup of ricotta to the zucchini pulp and mix with the other ingredients.)
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Cut ends off zucchinis and split in half lengthwise to make 8 portions.
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If using the larger zucchinis cut halves again width-wise to make 8 portions.
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Do not peel squash.
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Steam or boil squash in salted water for about 5 minutes or until fork tender in the centers but still firm around the outside of the squash.
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Immediately remove the squash from the boiling water and place in ice water to cool and stop them from cooking.
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After theyre cool enough to handle, with a spoon, scrape the insides from each squash portion, reserving the pulp in a large bowl.
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Leave a 1/2-inch rim all the way around the squash to stuff the prepared pulp back into the squash shell.
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If the larger zucchini seeds are too hard and tough, you may want to pick them out.
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Preheat oven to 350 degrees .
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Place the squash shells in one or more shallow baking dishes, about 3 inches apart.
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To the squash pulp in the large bowl, add the beaten egg, minced garlic, minced onion, minced bell pepper, salt, black pepper, parsley, bread crumbs and half the Parmesan cheese.
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Toss to mix well.
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Stuff the zucchini shells with the mixture, evenly dividing mixture between the shells.
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Spoon marinara or spaghetti sauce over the stuffing, sprinkle evenly with the remaining Parmesan cheese, then sprinkle the Mozzarella cheese evenly over all.
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Place in preheated oven until heated through and cheese is bubbly and beginning to brown on top, about 15-25 minutes, according to your oven.
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If you think its browning a little too fast you can cover them with foil for the last few minutes of cooking.
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Serves 4-6 according to the size of the zucchinis and your appetites.
