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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 medium zucchini (about 1 1/2 pounds) |
1 teaspoon olive oil |
3/4 cup chopped onion |
1/2 cup chopped celery |
4 garlic cloves, minced |
1/2 pound ground round |
3 large plum tomatoes, chopped (about 1 1/3 cups) |
1/4 teaspoon salt |
1/4 cup chopped fresh basil |
2 tablespoons chopped fresh oregano |
1/2 cup fine, dry breadcrumbs |
1 large egg white |
cooking spray |
1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as classico) |
1/4 cup (1 ounce) freshly grated |
parmesan cheese |
Directions:
1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4- inch-thick shell. Finely chop pulp; set pulp aside.
2. Steam zucchini shells, covered, 4 to 5 minutes or until crisp-tender. Place on paper towels to drain.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, celery, and garlic; cook 3 minutes, stirring constantly, until tender. Add beef, and cook 5 minutes, stirring to crumble. Drain; set aside, and keep warm.
4. Add reserved zucchini pulp, tomato, and salt to skillet; cook over medium heat 15 minutes, stirring frequently. (Mixture will be dry.) Remove from heat; stir in beef mixture, basil, and oregano. Let cool slightly.
5. Add breadcrumbs and egg white to beef mixture; stir well.
6. Preheat oven to 375°.
7. Divide beef mixture evenly among shells (about 1/3 cup per shell). Place stuffed shells in an 11- x 7-inch baking dish coated with cooking spray. Pour pasta sauce over shells. Bake at 375° for 20 minutes or until bubbly. Remove from oven; sprinkle with cheese.
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