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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 medium zucchini |
1 pound(s) ground beef |
1/2 cup(s) chopped onion |
1 egg |
3/4 cup(s) marinara or spaghetti sauce |
1/4 cup(s) seasoned bread crumbs |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 cup(s) (4 ounces) shredded monterey jack cheese, divided |
additional marinara or spaghetti sauce |
Directions:
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 egg, marinara sauce, 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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