4 servings 2 servings
4 medium zucchini or 2 large (tender) 2 medium zucchini or 1 large
(tender)
1 lb. ground beef (93/7) 1/2 ground beef (93/7)
1/2 cup chopped onion 1/4 cup chopped onion
3/4 cup-1 Marinara or spaghetti sauce 1/2 cup Marinara or spaghetti
2 eggs, beaten 1 egg beaten
1/4 cup seasoned bread crumbs* 1/8 cup seasoned bread
crumbs*
1/2 cup grated parmesan cheese** 1/4 cup grated parmesan **
1/8 tsp salt 1/16 tsp salt
1/4 tsp pepper 1/8 tsp pepper
8 slices pepper jack or 1 cup shredded pepper jack 4 slices pepper jack or 1/2 cup
shredded pepper jack
Additional marinara or spaghetti Additional Marinara or spaghetti
* If you don't have seasoned bread crumbs use plain ones (I didn't use panko) and
* 4 servings: add 1 tsp. Italian herbs and 1/2 tsp garlic powder (not salt)
* 2 servings: add 1/2 tsp. Italian herbs and 1/4 tsp garlic powder (not salt)
*** Cut zucchini in half likewise after cutting off both ends; cut a thin slice from the bottom so that the zucchini will lie flat in the cooking dish. Scoop out pulp and seeds, leaving 1/4 inch shells.
*** Put shells on plate; cover with a paper towel & microwave on high for 4-5 minutes.
*** Remove shells from microwave. Wipe off any residual liquid.
*** Mix all ingredients together and stuff shells & put in foiled lined 9 x 13 baking pan.
(You can pile stuffing high because there will be some shrinkage)
*** Bake at 350 (foil covered) for 45-50 minutes or until beef is cooked.
*** Remove foil and put heated marinara or spaghetti sauce on top.
*** Top with 1 cup grated pepper jack (for 4) or 1/2 cup grated pepper jack (for 2) OR
8 slices pepper jack, julienned or 4 slices pepper jack, julienned (4 servings or 2 servings)
*** Return casserole to oven uncovered for 10 minutes to melt cheese.
** Can use parmesano-reggiano if you want a kickier sauce.
Serve with extra parmesan or parmesano-reggiano, if desired.
