Beef Stuffed Zucchini
4 medium zucchini
1 pound ground beef
½ cup chopped onion
1 egg
¾ cup spaghetti sauce
¼ cup seasoned bread crumbs
¼ teaspoon salt
¼ teaspoon pepper
4 ounces shredded Monterey Jack cheese, divided
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each piece so they set flat. Scoop out pulp, leaving 1/4” shells. Place shells in ungreased 9x13 microwave safe dish. (If there is a turntable setting on your microwave, turn it off.) Cover zucchini and microwave on high 3 minutes, drain. In large skillet cook beef and onion; drain. Remove from heat and stir in egg, spaghetti sauce, bread crumbs, salt, pepper and ½ cup cheese. Spoon ¼ cup beef mixture into each zucchini shell. Microwave uncovered on high 4 minutes, sprinkle with remaining cheese. Microwave another 3-4 minutes. Serve with additional spaghetti sauce.
