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Italian Stuffed Zucchini

Yield 4 servings (serving size: 2 shells)

Ingredients

  • 4 medium zucchini (about 1 1/2 pounds)
  • 1 teaspoon olive oil
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 4 garlic cloves, minced
  • 1/2 pound ground round
  • 3 large plum tomatoes, chopped (about 1 1/3 cups)
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 1/2 cup fine, dry breadcrumbs
  • 1 large egg white
  • Cooking spray
  • 1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as Classico)
  • 1/4 cup (1 ounce) freshly grated
  • Parmesan cheese

Nutrition Information

  • calories 312
  • fat 8.2 g
  • satfat 2.3 g
  • protein 23.0 g
  • carbohydrate 36.9 g
  • cholesterol 36 mg
  • iron 4.6 mg
  • sodium 998 mg
  • caloriesfromfat 24 %
  • fiber 5.8 g
  • calcium 303 mg

How to Make It

  1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4- inch-thick shell. Finely chop pulp; set pulp aside.

  2. Steam zucchini shells, covered, 4 to 5 minutes or until crisp-tender. Place on paper towels to drain.

  3. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, celery, and garlic; cook 3 minutes, stirring constantly, until tender. Add beef, and cook 5 minutes, stirring to crumble. Drain; set aside, and keep warm.

  4. Add reserved zucchini pulp, tomato, and salt to skillet; cook over medium heat 15 minutes, stirring frequently. (Mixture will be dry.) Remove from heat; stir in beef mixture, basil, and oregano. Let cool slightly.

  5. Add breadcrumbs and egg white to beef mixture; stir well.

  6. Preheat oven to 375°.

  7. Divide beef mixture evenly among shells (about 1/3 cup per shell). Place stuffed shells in an 11- x 7-inch baking dish coated with cooking spray. Pour pasta sauce over shells. Bake at 375° for 20 minutes or until bubbly. Remove from oven; sprinkle with cheese.

Oxmoor House Healthy Eating Collection