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Stuffed Zucchini


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  • 4 medium zucchini squash
  • 3/4 lb. lean ground beef
  • 3 tbsp onion, finely diced
  • 3/4 tsp. salt
  • pepper
  • 1/2 cup tomato puree
  • 1 garlic clove, pressed
  • 1/4 cup grated Parmesan cheese


Servings 4


Step 1

Parboil zucchini in salted water 4-5 minutes; split in half lengthwise and scoop our as much pulp as you can and still leave a firm shell.

Brown meat in a non-stick skillet. Drain off fat and add the next 5 ingredients.

Combine with the zucchini pulp and stuff into the zucchini shells. Sprinkle with grated cheese.

Bake at 375 F for 20 minutes.

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