pound ground beef
cup chopped onion
cup marinara or spaghetti sauce
cup seasoned bread crumbs
cup (4 ounces) shredded Monterey Jack cheese, divided
Additional marinara or spaghetti sauce
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. Place shells in an ungreased 13-in. x 9-in. microwave-safe dish. Turn off microwave turntable setting. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese. Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings. Editor’s Note: If your microwave does not have a turntable setting, microwave zucchini in two batches, using an 11-in. x 7-in. x 2-in. microwave-safe dish.