Beef Stuffed Zucchini Parmegan

Beef-Stuffed-Zucchini-Parmegan

Beef Stuffed Zucchini Parmegan

• 400 g lean ground beef


• 1 large Zucchini, ends trimmed


• 1/2 cup bread crumbs


• 2 cloves garlic, minced


• 1 (16 ounce) jar passato di pomodoro


• 6 ounces sliced black olives


• 1/2 cup grated Parmesan cheese


• 1 cup shredded mozzarella cheese

• Preheat oven to 350 degrees F (175 degrees C).


• Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes.


• Drain off excess fat, and transfer the beef into a mixing bowl.


• Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini.


• Chop the scooped-out zucchini flesh, and add to mixing bowl.


• Stir in the bread crumbs, garlic, passato di pomodoro, black olives, and Parmesan cheese and mix the stuffing well.


• Lightly stuff both halves of the zucchini with the meat mixture.


• Place the stuffed zucchini halves into a baking dish, and cover tightly with foil.


• Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil.


• Sprinkle 1/2 cup of shredded mozzarella cheese over each stuffed zucchini half.


• Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the stuffed zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.