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 email@example.com (Angela Gilliland) on Aug 05, 1997
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|Serving Size: 1 Serving (712g)|
|Recipe Makes: 4|
|Calories from Fat: 571 (65%)|
|Amt Per Serving||% DV|
|Total Fat 63.5g||85 %|
|Saturated Fat 24.6g||123 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 237.2mg||73 %|
|Sodium 830.5mg||29 %|
|Potassium 1180mg||31 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 23.3g|
|Protein 49.1g||70 %|
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Calories per serving: 881
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