This is a little more work, but definately worth it.

Take a medium or large sized zucchini and cut it in half, lengthwise. Scoop out the center, leaving the ends on to form a zucchini "boat".

Take the tender loins out right away and clean them up. Cut up eggplant and portabella mushrooms, and saute in garlic and olive oil. Don't completely cook them, just get them started. At the same time, sear the tenderloins in oilve oil with minced garlic. Take them out and pull apart so you have shreds of meat.

Sprinkle a little garlic powder on the zucchini, then lay in the tenderloin shreds, layer with roasted peppers, the eggplant and portabella mushrooms. Top with tomato slices (Jersey Tomatoes are best ). Bake in the oven on 350 for about 25 minutes. Take out and top with chunks of fresh mozzerella (the white stuff, not the yellowish kind).

If you throw a few slices of garlic bread in the oven for the last five minutes of cooking time, and pour your favorite brew in a frosty mug, life will be good,....... very good.