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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I have an abundance of zucchini from my garden. This recipe is a great way to use it. The Italian herbs make it incredible. Ingredients:
1 1/2 lbs lean ground beef |
1 large onion, chopped |
1 large green pepper, chopped |
1 jalapeno pepper, seeded and chopped |
1 1/4 cups soft breadcrumbs |
1 egg, beaten |
1 tablespoon dried parsley flakes |
1 teaspoon dried basil |
1 teaspoon italian seasoning |
1 teaspoon salt |
1/4 teaspoon pepper |
2 (8 ounce) cans tomato sauce, divided |
2 medium tomatoes, coarsely chopped |
4 -5 medium zucchini |
2 cups shredded mozzarella cheese |
Directions:
1. In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well.
2. Stir in tomatoes.
3. Halve zucchini lengthwise; scoop out center part of zucchini to about 1/4 inch from edges.
4. Fill with meat mixture; place in two 13x9 inch baking dishes.
5. Spoon remaining tomato sauce over each.
6. Bake uncovered, at 375 degrees for 45 minutes or until the zucchini is tender.
7. Sprinkle with cheese during last few minutes or baking.
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