Categories: Meals

Ingredients

• 3 medium zucchini
• 3/4 lb. ground beef
• 3/4 cup chopped onion
• 1/2 cup chopped green pepper
• 2 garlic cloves, minced
• 1 1/2 cups water, divided
• 3/4 cup fire-roasted diced tomatoes
• 1/2 cup chopped roasted sweet red peppers, drained
• 1/3 cup chopped fresh mushrooms
• 1/4 cup ditalini pasta
• 2 tsp minced fresh thyme
• 1/2 tsp minced fresh oregano
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup grated Parmesan
• 1 cup shredded Italian cheese blend, divided
• Pasta sauce

Directions

1. Preheat oven to 350. Halve zucchini lengthwise; place cut side down in an ungreased 13×9-inch baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-inch shell.

2. 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.

3. Spoon mixture into zucchini shells. Place in an ungreased 13×9-inch baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour the remaining 1/2 cup water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce.

Email to a friend | Print this recipe | Back