Beef-Stuffed Zucchini

By á-4326

Ingredients

• 4 medium zucchini
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 egg
• 3/4 cup marinara or spaghetti sauce
• 1/4 cup seasoned bread crumbs
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup (4 oz) shredded Monterey Jack cheese, divided
• Additional marinara or spaghetti sauce

Details

Servings 4

Preparation

Step 1

Cut zucchini in half lenghwise, cut a thin slice from the botton of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4" 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 egg, marinara sauce, bread crumbs, salt pepper and 1/2 cup cheese. Spoon about 1/4 cup of mixture onto each shell. Microwave, uncovered on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes.