| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Tasteofhome |
8 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Green pepper; chopped |
| 1 |
|
Jalapeno pepper; chopped |
| 1 |
|
Jalapeno pepper; minced |
| 1 1/4 |
c |
Soft bread crumbs |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Dried parsley |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Italian seasoning |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
cn |
Tomato sauce; divided, 8 ounce |
| 2 |
md |
Tomatoes; coarsely chopped |
| 4 |
md |
Zucchini |
| 2 |
c |
Mozzarella cheese; shredded |
INSTRUCTIONS
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 <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: Sue Klapper
Converted by MM_Buster v2.0l.
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