Beef & Herbs Stuffed Zucchini Recipe
Ingredients
4 medium zucchini squash (about 3/4 pound each)
1 pound ground beef (or 1/2 pound beef and 1/2 pound sausage)
1/4 cup olive oil
1 clove garlic, chopped
1 medium onion, chopped
1/2 cup chopped green pepper
1 tablespoon chopped parsley
1/2 teaspoon crumbled dried oregano
Salt and pepper
1 cup fresh bread crumbs from French or Italian bread
1 3/4 cups tomato sauce
1/4 cup grated Parmesan cheese
Directions
Slice zucchini in half lengthwise.
Scoop out pulp; chop.
Saute meat in oil until it loses pink color.
Add garlic, onion, and green pepper; cook 5 minutes.
Remove from heat.
Add squash pulp, parsley, oregano, salt, pepper, crumbs, and 1/4 cup tomato sauce; mix well.
Stuff squash shells with mixture; place in shallow baking dish.
Top with 1 1/2 cups tomato sauce; sprinkle with cheese.
Bake in preheated 350°F oven 40 minutes.
Scoop out pulp; chop.
Saute meat in oil until it loses pink color.
Add garlic, onion, and green pepper; cook 5 minutes.
Remove from heat.
Add squash pulp, parsley, oregano, salt, pepper, crumbs, and 1/4 cup tomato sauce; mix well.
Stuff squash shells with mixture; place in shallow baking dish.
Top with 1 1/2 cups tomato sauce; sprinkle with cheese.
Bake in preheated 350°F oven 40 minutes.
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