I have seen several versions of this recipe. It’s a great way to get your veggies in! I think I may sub in ground chicken or turkey. I wonder if I could get Chris to eat these? We’ll see.
3 medium zucchini
3/4lb. ground beef
3/4 C. chopped onion
1/2 C. chopped green pepper
2 garlic clove, minced
1 1/2 C. water, divided
3/4 C. fire roasted diced tomatoes, with seeds and juice
1/2 C. chopped roasted red peppers, drained
1/3 C. chopped fresh mushrooms
1/4 C. ditalini or other small pasta
2 tsp. minced fresh tsp. dried thyme
1/2 tsp. minced fresh oregano or 1/4 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1/4 C. Parmesan cheese
1 C. shredded Italian cheese blend
Pasta sauce, optional
Preheat oven to 350 degrees. Halve zucchini lengthwise; place cut side down in an ungreased 13x9 baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4 inch shell.
Meanwhile, in a large skillet, cook the beef, onion, green pepper, and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is cooked al dente, 12-15 minutes. Stir in Parmesan.
Spoon mixture into zucchini shells. Place in an ungreased 13x9 inch baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour the remaining 1/2 cup water into the bottom of the dish. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce, if desired.
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