| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef | 1 | Servings | |
INGREDIENTS
| 1 | md | Zucchini |
| 1/4 | lb | Ground beef |
| 1 | tb | Chopped onion |
| 1 | tb | Chopped green pepper |
| 3 | tb | Tomato sauce |
| 2 | tb | Parmesan cheese; divided |
| 1 | ds | Garlic powder |
| 1 | ds | Salt |
INSTRUCTIONS
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4 inch shell. Chop pulp and set aside. Place ground beef, onion and green pepper in small casserole. Cover and microwave at High for 1 to 2 minutes, stirring once until beef is browned. Drain. Add zucchini pulp, tomato sauce, 1 tablespoon Parmesan cheese, garlic powder and salt to ground beef mixture. Place half of the beef mixture in each zucchini shell. Sprinkle with remaining 1 tablespoon Parmesan cheese. Place stuffed zucchini on a microwave roasting rack. Cover tightly with heavy duty plastic wrap. Microwave at High for 1 1/2 minutes. Give dish a half turn, and microwave at High for 1 1/2 to 3 1/2 minutes or until filling is set and zucchini is fork tender. Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary." <diane@keyway.net> on Jan 31, 1998
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