Stuffed Zucchini
An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. —Marjorie Roberts, West Chazy, New York
Ingredients
- 1-1/2 pounds lean ground beef (90% lean)
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 jalapeno pepper, minced
- 1-1/4 cups soft bread crumbs
- 1 large egg, beaten
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cans (8 ounces each) tomato sauce, divided
- 2 medium tomatoes, coarsely chopped
- 4 medium zucchini
- 2 cups shredded mozzarella cheese
