Brown ground beef, onion and garlic until no pink remains. Drain any fat. Stir in 1/2 cup pasta sauce, tomato, bell pepper and italian seasoning. Let simmer 10 minutes. Remove from heat and stir in 1/2 of the cheese.
Slice zucchini lengthwise and scoop out the center to create a shell and place in a baking dish. Fill each zucchini with 1/4 of the beef mixture.
Spread the remaining 1/2 cup pasta sauce over the zucchini boats and top with remaining cheese.
Bake 25 minutes or until zucchini is soft and cheese is bubbly.
Recipe Notes
Adapted from Spend with Pennies (www.spendwithpennies.com)