Zucchini stuffed with beef and cheese is an absolute crowd-pleaser that will leave you and anyone else you serve it to full and satisfied. If you want to get fancy and add some extra flavor, try subbing out the beef for ground lamb. Whatever meat you use, we recommend making extra; you'll want to eat the leftovers throughout the week.
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
Halve the zucchini lengthwise. With a spoon carefully scoop out the middle flesh from the center of each zucchini half. Discard the flesh. Set the zucchini aside.
Heat the oil in a large skillet over medium heat. Add the onion and cook for about five minutes or until tender.
Add the meat, stirring until well browned and crumbled, about 7-10 minutes.
Add the Italian seasoning and the crushed tomatoes. Continue cooking, stirring frequently, for about three minutes. Add salt and pepper to taste.
Place the zucchini halves cut side up on the baking sheet. Stuff the cavity of each with an equal portion of the filling and top with the mozzarella cheese.
Bake in the oven for 23 to 25 minutes or until the cheese is golden and the zucchini halves have softened. Divide between plates and enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
