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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 9 |
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An abundance of squash from my garden inspired me to make up this Stuffed Zucchini recipe, which is now a favorite. Ingredients:
1-1/2 pounds 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:
1. 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.
2. 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.
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