Email to Kathy Foster      

Recipe Categories: Roxymom's HOME PAGEAPPETIZERS BARS BEEF BREAD BREAKFAST CAKES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DRINKS EGGS FISHandSEAFOOD FROSTING GlutenFree MARINADES MEXICANSOUTHWEST ORIENTAL PASTA PIES PORK POULTRY PRESSURECOOKER SALADS SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES

Beef-Stuffed Zucchini




Source of Recipe


Taste of Home


List of Ingredients




4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or spaghetti sauce
1 egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
¼ teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
Additional marinara or spaghetti sauce


Recipe



Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.

Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce.

NOTE: For a change of pace, substitute your favorite barbecue sauce for the marinara in this recipe.