It is that time of year when most people have Zucchini producing like crazy in their gardens. So if you grow your own, this recipe is even cheaper!
Items on sale that can be used in this meal:
Yellow or Zucchini Squash, 99¢
Ground Chuck $2.99 lb.
Cabot Vermont Chedder Cheese Bar 8 oz., $2
Beef Stuffed Zucchini
by Taste of Home
Ingredients:
- 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 (4 ounces) shredded Monterey Jack cheese, divided
- Additional marinara or spaghetti sauce
- 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.
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