Jefferson County Recipe of the Day: Beef-Stuffed Zucchini

For a change of pace, try Beef-Stuffed Zucchini .

Beef-Stuffed Zucchini


4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
1 egg
3/4 cup marinara or spaghetti sauce
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese, divided
Additional marinara or spaghetti sauce


~Cut zucchini in half lengthwise. Cut a thin slice from the bottom of each to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. 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.

~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.

~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 and zucchini are tender.

~Serve with additional marinara sauce.

*For a vegetarian alternative, substitute ground beef with ground soy.

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