Veggie Stuffed 8-Ball Zucchini

1 8-ball zucchini (it's a big, fat, round one)
1 broccoli crown
1 package of mushrooms (white, baby portobellos, whatever is your preference)
1/8 - 1/4 cup of balsamic vinegar
salt, pepper, and garlic powder (or 1 fresh, minced garlic clove) to taste
2 tbsp of sour cream
1 handful (about 1/4 of a cup) of shredded cheese (I used the mexican blend, but whatever your preference is should suffice)

Heat the oven to 400 F. Then chop up the mushrooms and the broccoli crown and cook them in a sauce pan with the vinegar, salt, pepper, and garlic. I sliced the mushrooms, and took as much stem off the individual, small broccoli crowns as possible, but that was just a personal preference. The mixture should be liquid-y. Take about 2/3 of the veggie mixture out of the saucepan and put it in a container for later.

Then, cut the top off the zucchini and hollow out the inside. Chop up all of the inside and cook it with the remaining 1/3 balsamic vinegar mixture. Once all of the veggies are cooked, take the sauce pan off the heat. Mix in the sour cream and the cheese.

Pour/scoop the veggie/cheese mixture into the hollowed out zucchini. All of t should fit. Don't be afraid to let the "stuffing" overflow, and don't worry if there is extra. Put the zucchini on a baking pan with at least a little bit of a lip and place in the oven. Cook for about 15 minutes, or until the stuffing is bubbly and the zucchini feels soft. Remove from the oven and enjoy!

You can make more stuffed zucchinis with the leftover veggie mixture, or you can just eat it by itself (that's actually how I can up with this recipe, I already had the veggies from a prior meal). Also, if you have normal zucchinis you can make this like a boat as well, the cooking time should be closer to 10 minutes then.