Beef, Cheese & Herb Stuffed Zucchini
|Oil||30 Milliliter (2 Tablespoon)|
|Ground beef||1 Pound (450 Grams)|
|Onion||1 Large, finley sliced|
|Carrot||1 , grated|
|Green bell pepper||1 , finely sliced|
|Tomatoes||3 , sliced|
|Shallot||1 , finely chopped|
|Unpeeled zucchini||2 Medium, halved lengthwise|
|Garlic||1 Clove (5 gm), finely chopped|
|Canned cream of tomato soup||10 Ounce (284 Milliliter)|
|Grated mozzarella cheese||125 Milliliter (1/2 Cup)|
– In a skillet, heat 1 tbsp (15 ml) oil, saute ground beef, remove from heat, and set aside.
– Using the same skillet, heat the remaining oil, saute onion, carrot, and pepper, and reduce heat. Add meat, cream of tomato soup, tomatoes and seasonings, and simmer for a few minutes then set aside.
– Slice zucchini lengthwise and scoop out half the pulp, spoon meat mixture into cavity, and spread grated or sliced Mozzarella over stuffing.
– Broil stuffed zucchini halves a few minutes to melt cheese