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Stuffed Zucchini

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

Printed from tasteofhome.com Oct 11, 2008

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Stuffed Zucchini cont.

4 to 5 medium zucchini
2 cups (8 ounces) shredded mozzarella cheese

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.
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.