- 4
- 30 mins
- 30 mins
Ingredients
- 4 medium zucchini
- 1 pound ground beef
- 1/2 cup chopped onion
- 3/4 cup marinara or spaghetti sauce
- 1 egg, beaten
- 1/4 cup seasoned bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded Monterey Jack cheese, divided
- Additional marinara or spaghetti sauce
Preparation
Step 1
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 3-qt. microwave-safe dish.
Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
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 marinara sauce, egg, 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.