Stuffed Zucchini Italianocasseroles, ground beef, vegetables 4 md Zucchini (2 lbs) 1/4 teaspoon Ground Black Pepper 1 pound Ground Beef 32 ounce Marinara Spaghetti Sauce 1/2 cup Italian Style Bread Crumbs divided usage (Progresso) 1/3 cup Parmesan Cheese; grated 1 Egg; lightly beaten 1 teaspoon Oregano 1/3 cup Mozzarella Cheese; shredded 1/2 teaspoon Salt Preheat oven to 375~F. Trim ends of zucchini. Cut zucchini in half lengthwise. Carefully scoop out centers leaving 1/4" thick shells. Chop pulp (makes about 1 cup); set aside. In a large skillet brown ground beef; drain fat. Stir in reseved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt, pepper, 1/2 cup 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. |
