Ingredients: |
Ingredients: 3 medium zucchini 3/4 lb ground beef 3/4 c chopped onion 1/2 c chopped green pepper 2 garlic cloves, minced 1 1/2 c water, divided 3/4 c fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices) 1/2 c chopped roasted sweet red peppers, drained 1/3 c chopped fresh mushrooms 1/4 c ditalini or other small pasta 2 tsp minced fresh thyme 1/2 tsp minced fresh oregano or 1/4 tsp dried organo 1/4 tsp salt 1/4 tsp pepper 14 c grated Parmesan cheese 1 c shredded Italian cheese blend, divided Pasta sauce optional
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Directions: |
Directions:1.Preheat oven to 350º. Halve zucchini lengthwise; place cut side down in an ungreased 13x9 in baking dish. Bake 10 mins. When cool enough to handle, scoop out seeds, leaving a 1/4 in shell. 2. Meanwhile, in a large skillet, cook the beef, onion, green pepper, and garlic over medium heat 8 to 10 mins or until beef is no longer pink. Bake breaking into crumbles; drain. Stir in 1 c water, tomatoes, red peppers, mushroom, pasta, thyme, oregano, salt and pepper. Cook until mixture iw thickened and pasta cooked al dente, 12 - 15 mins. Stir in Parmesan. 3. Spoon mixture into zucchini shells. Place in an ungreased 13x9 im baking dish.sprinkle with 3/4 c Italian cheese blend. Pour the remaining 1/2 c water into bottom of baking dish. Bake, covered, 20 mins. Sprinkle with remaining cheese. Bake uncovered, until zucchini is tender and cheese is melted, about 5 mins longer.
Serve with pasta if desired. |