Stuffed Zucchini

By 1For_Him

Ingredients

• 1-1/2 * 1-1/2 pounds lean ground beef (90% lean)
• 1 * 1 large onion, chopped
• 1 * 1 large green pepper, chopped
• 1 * 1 jalapeno pepper, minced
• 1-1/4 * 1-1/4 cups soft bread crumbs
• 1 * 1 egg, beaten
• 1 * 1 tablespoon dried parsley flakes
• 1 * 1 teaspoon dried basil
• 1 * 1 teaspoon Italian seasoning
• 1 * 1 teaspoon salt
• 1/8 * 1/8 teaspoon pepper
• 2 * 2 cans (8 ounces each) tomato sauce, divided
• 2 * 2 medium tomatoes, coarsely chopped
• 4 to 5 * 4 to 5 medium zucchini
• 2 * 2 cups (8 ounces) shredded mozzarella cheese

Details

Servings 9
Adapted from tasteofhome.com

Preparation

Step 1

* Prep: 15 min. Bake: 45 min.

* In a large bowl, combine first 11 ingredients and one can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13-in. x 9-in. baking dishes. Spoon remaining tomato sauce over each.
* Bake, uncovered, at 375° for 45 minutes or until the zucchini is tender. Sprinkle with cheese during the last few minutes of baking. Yield: 8-10 servings.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 serving (1 each) equals 221 calories, 11 g fat (5 g saturated fat), 72 mg cholesterol, 511 mg sodium, 11 g carbohydrate, 2 g fiber, 20 g protein.

Stuffed Zucchini published in Taste of Home June/July 1995, p17