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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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like cabbage rolls and stuffed peppers . . . Ingredients:
3 cups zucchini squash (3 medium, about 8 oz. each) |
1 pound ground beef |
1 onion, diced |
1/4 teaspoon oregano leaves |
1/4 teaspoon white pepper |
1/4 cup bread crumbs (optional) |
15 oz. tomato sauce |
4 oz. mozzarella cheese |
3/4 teaspoon salt |
1/4 cup water |
Directions:
1. Cut each zucchini lengthwise in half. Scoop out center. Leave 1/4 to 1/2 inch thick shell. Dice up scooped out zucchini.
2. In a 12 inch skillet over medium high heat, cook ground beef, onion and diced zucchini until meat is browned and onion and zucchini are tender, stirring occasionally. Add vegetable oil if necessary.
3. Stir in oregano, pepper, half tomato sauce, half cheese, bread crumbs if using, and salt. Remove skillet from heat.
4. Divide mixture into zucchini halves.
5. Wipe out skillet and add water, remaining tomato sauce, and salt.
6. Arrange zucchini in skillet; heat to boiling. Reduce heat to low; simmer until squash is tender. Sprinkle remaining cheese over squash. Cover and cook until cheese melts.
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