Recipe #29 Beef-Stuffed Zucchini

It's summer and it's hot (even here in Santa Barbara).  I've been asking everyone I know if they know a home gardener who could give me a large zucchini.  Melanie came through for me and I got my large zucchini, but now it's too hot to bake one.  I found this recipe on Taste of Home website, first printed in Simple & Delicious July/August 2008, p6.  The zucchini is microwaved, not baked which saves some heat in the kitchen.  I substitued finely shredded mozarella and cheddar for the Monterey Jack cheese; otherwise, made it as is.  Since my zucchini was so large, I cut in half and then cut in half again. It was delicious; served with a nice pinot noir.  Happy Cooking!

Ingredients

• 4 medium zucchini
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 egg, beaten
• 3/4 cup marinara or spaghetti sauce
• 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

Directions

• 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.
• 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 a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 2 stuffed zucchini halves (calculated without additional sauce) equals 394 calories, 21 g fat (10 g saturated fat), 134 mg cholesterol, 602 mg sodium, 19 g carbohydrate, 4 g fiber, 33 g protein.