Stuffed Zucchini
Taste of Home
Marjorie Roberts of West Chazy, New York notes, "An abundance of squash from my garden inspired me to make up this recipe, which is now a favorite."
SERVINGS: 9-10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min.
Ingredients:
- 1-1/2 pounds lean ground beef
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 jalapeno pepper, minced
- 1-1/4 cups soft bread crumbs
- 1 egg, beaten
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cans (8 ounces each) tomato sauce, divided
- 2 medium tomatoes, coarsely chopped
- 4 to 5 medium zucchini
- 2 cups (8 ounces) shredded mozzarella cheese
Directions:
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. x 2-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.