Stuffed Zucchini Italiano
Try this Stuffed Zucchini Italiano recipe, or contribute your own. "Beef" and "Stuffed" are two of the tags cooks chose for Stuffed Zucchini Italiano."Fantastic! I added chopped mushrooms and half an onion to the meat mixture and used Trader Joe's Arribiata sauce instead of the simple marinara. My husband and two year old son couldn't get enough of it! We fought over leftovers the next day (I won, since I'm 9 months pregnant). " - hbjacks03
Yield: 4 Ready in 1 hours
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Stuffed Zucchini Italiano Preparation
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. Posted to Bakery-Shoppe Digest V1 #181 by firstname.lastname@example.org (Angela Gilliland) on Aug 05, 1997
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