Ingredients
| 1-1/2 lb. | lean ground beef | | 1 | lg. onion, chopped | | 1 | lg. green pepper, chopped | | 1 | jalapeno pepper, chopped | | 1 | jalapeno pepper, minced | | 1-1/4 cup | soft bread crumbs | | 1 | egg, beaten | | 1 tbsp. | dried parsley | | 1 tsp. | dried basil | | 1 tsp. | Italian seasoning | | 1 tsp. | salt | | 1/8 tsp. | pepper | | 2 cans (8 oz. each) | tomato sauce, divided | | 2 | md. tomatoes, coarsely chopped | | 4 | md. zucchini | | 2 cups | shredded mozzarella cheese |
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Instructions
In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place into two 9x13 baking dishes. Spoon remaining tomato sauce over each. Bake uncovered at 375°F for 45 minutes or until the zucchini is tender. Sprinkle with the cheese during the last few minutes of baking.
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