4 medium zucchini

1 pound ground beef

1/3 cup olive oil

2 cloves garlic, minced

1 medium chopped onion

1/2 cup chopped green pepper

1 teaspoon crushed dried mint

1 cup fresh bread crumbs

1 tablespoon chopped parsley

1 3/4 cups tomato sauce

1/4 cup grated Kafaloteri cheese (or parmesan)

Salt and Pepper

Slice the zucchini in half lengthwise.

Scoop out the pulp and chop.

Saute the ground beef in the olive oil until it loses its pink color.

Add the gar-lic, onion, and green pepper and cook for 5 more minutes.

Remove from the heat and add the zucchini pulp (keep out 1/2+ cups), mint, bread crumbs, parsley, 1/4 cup tomato sauce, cheese, and salt and pepper to taste.

Stuff the squash shells with the mixture.

Put the squash in a 13 x 9 x 2-inch baking dish, and pour the remaining 1 1/2 cups of tomato sauce over the squash.

Bake at 350F for 40 minutes.