Beef-Stuffed Zucchini

Recipe I found today that looks yummy!!! With all of the zucchini ripening now this should be delicious! Plus....it's a Taste of Home recipe!!!

Beef-Stuffed Zucchini

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

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 13-in. x 9-in. microwave-safe dish. Turn off microwave turntable setting. 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: If your microwave does not have a turntable setting, microwave zucchini in two batches, using an 11-in. x 7-in. x 2-in. microwave-safe dish.