Stuffed Zucchini Italiano

Recipe Ingredients

4		Zucchini - (2 lbs) (medium)
1/4 teaspoon	1.3ml	Ground black pepper
1 lb	454g / 16oz	Ground beef
32 oz	909g	Marinara spaghetti sauce
1/2 cup	73g / 2.6oz	Italian style bread crumbs
		Divided usage - (progresso)
1/3 cup	48g / 1.7oz	Parmesan cheese - grated
1		Egg - lightly beaten
1 teaspoon	5ml	Oregano
1/3 cup	48g / 1.7oz	Mozzarella cheese - shredded
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Preheat oven to 375FF. Trim ends of zucchini. Cut zucchini in half lengthwise. Carefully scoop out centers leaving 1/4" thick shells. Chop pulp (makes about 1 cup); set aside. In a large skillet brown ground beef; drain fat. Stir in reserved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt, pepper, 1/2 cup marinara sauce and egg; mix well. Place zucchini shells in a shallow baking pan. Spoon meat mixture into shells.

Pour remaining marinara sauce over and around zucchini. Cover and bake until zucchini shells are tender, 30 to 35 minutes. Sprinkle with mozzarella cheese. Bake, uncovered, until cheese melts, about 5 minutes.

Source:
Mario Batali

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