Beef-Stuffed Zucchini

By kimberlylennon

Ingredients

• Ingredients
• 1 spray(s) cooking spray
• 4 medium zucchini, cut in half lengthwise
• 1 large egg(s), beaten
• 1/2 tsp table salt, divided
• 1/4 tsp red pepper flakes
• 2 Tbsp seasoned bread crumbs, divided
• 2 Tbsp grated Parmesan cheese, divided
• 1 Tbsp parsley, Italian, minced
• 6 oz raw lean ground beef
• 1 tsp olive oil
• 1 Tbsp wine, red variety
• 1/4 medium lemon(s), cut into wedges for garnish

Details

Servings 4

Preparation

Step 1

Instructions
Preheat oven to 350ºF. Coat a large baking pan with cooking spray.


Scoop out seeds from zucchini; chop and reserve flesh. Arrange zucchini halves, cut side-up, in prepared pan.


In a large mixing bowl, combine egg, 1/4 teaspoon salt, red pepper flakes, 1 tablespoon bread crumbs, 1 tablespoon cheese, parsley, beef and chopped zucchini flesh; mix well.


Fill each zucchini half with a heaping tablespoon of beef mixture; spread into an even layer. Sprinkle beef with remaining tablespoon of bread crumbs; drizzle with oil and wine.


Bake until beef is cooked through and zucchini is tender-crisp; about 30 minutes. Remove to a serving platter; garnish with remaining 1/4 teaspoon of salt and tablespoon of cheese. Serve with lemon wedges. Yields 2 zucchini halves per serving.