Beef Stuffed Zucchini The Best Recipes

bymalihtriangga -Juni 27, 2019

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Beef Stuffed Zucchini

"Did your lawn over-produce zucchini? Here is a extremely good recipe to dissipate the zucchini and not lose interest."

Ingredients :

2 large zucchinis, halved lengthwise
1 1/2 pounds floor pork
1 (10.75 ounce) can condensed tomato soup
half (10.Seventy five ounce) can water
1 small yellow bell pepper, chopped
half cup dry bread crumbs
1 egg
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1 cup shredded Italian cheese mixture, or to flavor

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

Preheat oven to 350 tiers F (175 levels C). Line a baking sheet with aluminum foil.
Scoop seeds and flesh from zucchini halves with spoon, leaving hollowed-out shells. Discard approximately 1/2 the flesh. Put last flesh in a huge bowl.
Mix floor beef, tomato soup, water, bell pepper, bread crumbs, egg, Italian seasoning, and garlic powder with the zucchini flesh; spoon into the zucchini shells. Arrange crammed zucchini onto the organized baking sheet.
Bake in preheated oven for 25 minutes. Sprinkle Italian cheese combination over the zucchinis and continue baking until the cheese is melted and bubbly, about 10 minutes more.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it evenly, and make clean-up simpler.

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