Beef & Mozzarella Stuffed Zucchini Recipe
Ingredients
| Zucchini | 4 Medium, pounded | |
| Ground beef | 1 pound | |
| 1/2 cup Progresso Italian-style Bread Crumbs | ||
| 1/3 cup Progresso Grated Parmesan Cheese | ||
| Oregano leaves | 1 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| 1 jar (32 ounces) Progresso Marinara | ||
| Spaghetti Sauce, divided | ||
| 1 egg, lightly beaten | ||
| Shredded mozzarella cheese | 1/3 Cup (16 tbs) | |
Directions
Preheat oven to 375° F.
Trim ends of zucchini.
Cut in halves lengthwise.
Carefully scoop out centers leaving 1/4-inch-thick shells.
Chop pulp (makes about 1 cup); set aside.
Heat a large skillet until hot.
Add beef.
Cook and stir until brown.
Pour off fat.
Stir in reserved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt, black pepper, 1/2 cup of the marinara sauce and egg; mix well.
Place zucchini shells in a shallow baking pan.
Spoon meat mixture into shells.
Pour remaining marinara sauce over and around zucchini.
Cover and bake until zucchini shells are tender, 30 to 35 minutes.
Sprinkle with mozzarella cheese.
Bake, uncovered, until cheese melts, about 5 minutes.
Trim ends of zucchini.
Cut in halves lengthwise.
Carefully scoop out centers leaving 1/4-inch-thick shells.
Chop pulp (makes about 1 cup); set aside.
Heat a large skillet until hot.
Add beef.
Cook and stir until brown.
Pour off fat.
Stir in reserved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt, black pepper, 1/2 cup of the marinara sauce and egg; mix well.
Place zucchini shells in a shallow baking pan.
Spoon meat mixture into shells.
Pour remaining marinara sauce over and around zucchini.
Cover and bake until zucchini shells are tender, 30 to 35 minutes.
Sprinkle with mozzarella cheese.
Bake, uncovered, until cheese melts, about 5 minutes.
Chef
