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BEEF-STUFFED ZUCCHINI

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Ingredients

  • 4 medium zucchini
  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 3/4 cup spaghetti sauce
  • 1 egg, beaten
  • 1/4 cup seasoned bread crumbs
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup (4 oz) shredded monterey jack cheese, divided

Details

Servings 4

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 inch shells.

Place shells in an ungreased 3-quart microwave safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Meanwhile, 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 spaghetti 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 vegetables are tender.

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