Preheat the oven to 375°F.
With a spoon, scoop out the flesh of each zucchini half. Dice the zucchini flesh and set aside.
3 medium zucchini
Place the zucchini shells in a casserole dish.
In a medium sauté pan, heat the oil over medium heat. Once hot, add the onion and pepper, then cook, stirring frequently, until softened, about 3-4 minutes.
1 tablespoon olive oil, 1 onion, ½ red bell pepper
Add the mushroom, garlic, diced zucchini flesh, and Italian seasoning. Cook until most of the moisture is gone and the vegetables are soft, about 5-6 minutes.
2 cloves garlic, 4 white mushrooms, 1 tablespoon Italian seasoning
Stir in the rice.
½ cup brown rice
Divide the filling between the zucchini shells.
Top each stuffed zucchini with Parmesan cheese, then bake for 25 minutes or until the zucchini shells have softened.
½ cup shredded Parmesan cheese