| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs |
Italian |
Beef, Vegetables, Casseroles, Ethnic |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Zucchini (2 lbs) |
| 1 |
lb |
Ground Beef |
| 1/2 |
c |
Italian Style Bread Crumbs |
| 1/3 |
c |
Parmesan Cheese; grated |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground Black Pepper |
| 32 |
oz |
Marinara Spaghetti Sauce; divided usage (Progresso) |
| 1 |
|
Egg; lightly beaten |
| 1/3 |
c |
Mozzarella Cheese; shredded |
INSTRUCTIONS
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 novmom@juno.com (Angela
Gilliland) on Aug 05, 1997
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