Stuffed zuchinni

Our garden took a hard hit this year, it was so darn dry. All of our squash just didn't make it. My friend Alex gave me a beautiful Zucchini that was just perfect for stuffing, yay!
I cut it in half, length wise and cut out the seeds. I stuffed both halves with this mixture:  browned in a frying pan, ground turkey, onion, garlic, swiss chard, salt and pepper to taste, then add precooked brown rice and a can of cream of mushroom soup. So spoon this mixture into both halves, i wrap each half in foil and put on baking sheet in oven for about 45 min, then grate some cheese over, i used soft goat cheese and mozzarella, and bake with foil pack open to brown it for another 15 min. Let cool a few min then slice and serve.
The possibilities are endless, you can stuff many things, with many things.  I have made many variations, hamburger, rice and salsa, rice whatever's leftover meat (sausage, chicken) and whatever cream of soup). I usually freeze the half we don't eat, it does freeze well but the skin gets tough and pretty much inedible. And I don't cook the half that I freeze for as long, perhaps only about half an hour and cool it down before putting in the freezer.