Stuffed Zucchini Boats
Serving Size / Yield
- 4 medium zucchini
- 1 lb. ground beef
- 1/2 C. onion, chopped
- 3/4 C. marinara sauce
- 1 egg, beaten
- 1/4 C. seasoned bread crumbs
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 C. Monterey Jack cheese, shredded
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.
Place shells in an ungreased microwave-safe dish. Cover and microwave on high for three minutes or until crisp-tender; drain and set aside.
In a large skillet, cook beef, onion, and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper, and 1/2 cup cheese.
Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for five minutes. Sprinkle with remaining cheese. Microwave four more minutes or until zucchini are tender. Serve with additional marinara sauce.