Stuffed Zucchini II

By dawn716

Ingredients

• 6 Medium zucchinis, about 8-in long
• 1 Jar (24 oz.) Classico® Traditional Sweet Basil Pasta Sauce, divided
• 2 Tablespoons Vegetable oil
• 3 Cups Ore-Ida® Diced Hash Brown Potatoes, or 1/2 bag *
• 1 Pound Lean ground beef
• 1 Cup Chopped onion
• 1 Cup Chopped sweet red bell pepper
• 2 Teaspoons Minced garlic
• 2 Teaspoons Dried Italian-style seasoning
• 2 1/2 Cups Shredded pepper jack cheese, divided **

Details

Servings 12
Adapted from oreida.com

Preparation

Step 1

Preheat oven to 350°F. Cut each zucchini in half lengthwise and scoop out pulp, leaving about 1/4-in shells. Reserve 1/2 cup of Pasta Sauce and pour remainder into bottom of two 13x9 baking dishes. Place zucchini shells in baking dishes.
Heat oil in a large skillet over medium heat. Cook hash browns for 12 to 15 minutes, stirring two to three times.
Meanwhile, in another large skillet over medium heat, cook beef for 3 to 4 minutes, stirring frequently to form small crumbles. Add onion, pepper and garlic, and cook for another 3 minutes. Remove from heat and drain if needed. Stir in cooked Hash Browns, seasoning, reserved 1/2 cup of Pasta Sauce and 2 cups of cheese. Season with salt and pepper if desired.
Spoon about 1/2 cup of meat mixture into each zucchini shell. Pour about 1/2 cup of hot water into bottom of each baking dish and cover with foil. Bake covered for 30 minutes.
Carefully remove foil and sprinkle remaining 1/2 cup of cheese on top. Bake uncovered for an additional 10 minutes, or until zucchini is tender. Serve with additional Pasta Sauce if desired.