Beef & Mozzarella Stuffed Zucchini
|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|
|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)|
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.
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.