Beef & Herbs Stuffed Zucchini
|Zucchini squash||3 Pound (4 3/4 Pound Units)|
|Ground beef/1/2 pound beef and 1/2 pound sausage||1 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Onion||1 Medium, chopped|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Crumbled dried oregano||1⁄2 Teaspoon|
|Fresh bread crumbs||1 Cup (16 tbs) (From French Or Italian Bread)|
|Tomato sauce||1 3⁄4 Cup (28 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Slice zucchini in half lengthwise.
Scoop out pulp; chop.
Saute meat in oil until it loses pink color.
Add garlic, onion, and green pepper; cook 5 minutes.
Remove from heat.
Add squash pulp, parsley, oregano, salt, pepper, crumbs, and 1/4 cup tomato sauce; mix well.
Stuff squash shells with mixture; place in shallow baking dish.
Top with 1 1/2 cups tomato sauce; sprinkle with cheese.
Bake in preheated 350°F oven 40 minutes.