In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place into two 9 x 13 baking dishes. Spoon remaining tomato sauce over each. Bake uncovered at 375 for 45 minutes or until the zucchini is tender. Sprinkle with the cheese during the last few minutes of baking. Source: Taste of Home Magazine: June/July 1995. Submitted to RecipeLu List by Ruth
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 8|
|Calories from Fat: 191 (25%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 101.2mg||31 %|
|Sodium 2709mg||93 %|
|Potassium 1110.1mg||29 %|
|Total Carbohydrate 99.7g||29 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 90.5g|
|Protein 45.5g||65 %|
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Calories per serving: 774
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