Beef Up Zucchini

Every fall, it seems like zucchini is always abundant from gardens. This recipe is a great way to beef up zucchini. Zucchini bread gets boring eventually.

Beef-Stuffed Zucchini Recipe

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings
zucchini
Ingredients
  • 4 medium zucchini
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3/4 cup marinara or spaghetti sauce
  • 1 egg, beaten
  •  1/4 cup seasoned bread crumbs
  •  1/4 teaspoon salt
  •  1/4 teaspoon pepper
  •  1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • Additional marinara or spaghetti sauce
  1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.
  2. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
  3. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.
  4. Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce.

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