Stuffed Zucchini Italiano
casseroles, ground beef, vegetables
4 md zucchini (2 lbs)
1/4 teaspoon ground black pepper
1 pound ground beef
32 ounce marinara spaghetti sauce
1/2 cup italian style bread crumbs
divided usage (progresso)
1/3 cup parmesan cheese; grated
1 egg; lightly beaten
1 teaspoon oregano
1/3 cup mozzarella cheese; shredded
1/2 teaspoon salt
Preheat oven to 375~F. Trim ends of zucchini. Cut zucchini in half lengthwise. Carefully scoop out centers leaving 1/4" thick shells. Chop pulp (makesabout 1 cup); set aside. In a large skillet brown ground beef; drain fat. Stir in reseved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt,pepper, 1/2 cup 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 aretender, 30 to 35 minutes. Sprinkle with mozzarella cheese. Bake, uncovered,until cheese melts, about 5 minutes.
Yield: 4 servings
Preparation Time: 0:0
