Friday, April 9, 2010

Beef-stuffed Zucchini

4 medium zucchini
1lb lean ground beef
1/2 cup chopped onion
1 egg
3/4 cup marinara or spaghetti sauce
1/2 cup seasoned bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 cup (4oz) shredded Monterey Jack Cheese

1. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4 inch shells.

2. Place shells in microwave safe dish. Cover & cook on high 3 mins. *I did 2-3 shells at a time.

3. Meanwhile, in a large skillet, cook beef & onion over medium heat until beef is no longer pink; drain. Remove from heat. Stir in the egg, sauce, bread crumbs s&p & 1/2 cup cheese.

4. Spoon about 1/4 cup mixture into each shell. Bake at 350 for 5 minutes. Sprinkle with remaining cheese. Bake until cheese is melted.

Original recipe says 4 servings. I made it into 8 servings at 4pts each. 1 stuffed zucchini & 1/4 cup of rice was plenty for me.

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