Stuffed Zucchini

Were still getting a lot of Zucchini. I went and purchased a new food processor on Sunday and this week I should get most of it sliced and frozen. On Friday I tried a recipe for Stuffed Zucchini out of the Taste of Home magazine that Grandma Oswald gets us for Christmas every year. One of the things I like the most about it was it was cooked in the microwave no baking so on a hot summer day there was no need to turn the stove on.

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 Monterrey Jack cheese, divided

Additional marinara or spaghetti sauce

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 a microwave safe dish turn of 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 mean is no longer pink drain remove from heat stir in the egg, marinara sauce bread crumbs salt and 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.