4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or spaghetti sauce
1 egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey 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 ungreased 3-qt. microwave-safe dish. 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 meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, 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. Yield: 4 servings.
Recipe found here: Beef-Stuffed Zucchini