Stuffed Zucchini Boats

Preheat oven to 350°.

Cook the rice in 1 1/2 cups of water until done; set aside.

Wash the zucchini thoroughly, trim ends and slice in half lengthwise.

Scoop out the pulp, leaving a 1/4-inch shell.

Chop the zucchini pulp and reserve for later use. Saute onion and garlic in oil until softened.

Add the chopped zucchini, red or green pepper, mushrooms, herbs, spices and salt and cook until the zucchini is softened.

Remove from heat; add the tomatoes and rice and mix well.