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Beef & Mozzarella Stuffed Zucchini

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Ingredients
  Zucchini 2 Pound (4 Medium Pieces)
  Ground beef 1 Pound
  Italian style bread crumbs 1⁄2 Cup (8 tbs) (Progresso Brand)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs) (Progresso Brand)
  Oregano leaves 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Marinara 32 Ounce (Progresso Brand)
  Spaghetti sauce 4 Tablespoon, divided
  Egg 1 , lightly beaten
  Shredded mozzarella cheese 1⁄3 Cup (5.33 tbs)
Directions

Preheat oven to 375° F.
Trim ends of zucchini.
Cut in halves lengthwise.
Carefully scoop out centers leaving 1/4-inch-thick shells.
Chop pulp (makes about 1 cup); set aside.
Heat a large skillet until hot.
Add beef.
Cook and stir until brown.
Pour off fat.
Stir in reserved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt, black pepper, 1/2 cup of the marinara sauce and egg; mix well.
Place zucchini shells in a shallow baking pan.
Spoon meat mixture into shells.
Pour remaining marinara sauce over and around zucchini.
Cover and bake until zucchini shells are tender, 30 to 35 minutes.
Sprinkle with mozzarella cheese.
Bake, uncovered, until cheese melts, about 5 minutes.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Zucchini

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