Stuffed Zucchini

Modified from Simple and Delicious

4 medium zucchini (okay, I used some from my garden and did only two of what I considered fairly small zucchini and made all of the filling, but probably used over half of it, so this really is going to depend on the size of zucchini.)

1 lb ground beef

1/2 cup chopped onion

1 egg

3/4 cup spaghetti sauce

1/4 cup seasoned bread crumbs

Salt and pepper to taste

1 cup (4 oz) shredded Monterey Jack cheese, divided

Cut zucchini in half lengthwise; cut a think slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4 inch shells (this bugs me as waste, so I might use the pulp to make zucchini bread next time).

Place shells on microwave safe dish. (I don't know what size their microwave is as they were using a 13 by 9 dish...which will NOT fit in MY regular microwave...I just used a plate and for my two, I was able to put all four halves on it...if you are making 4 you might need to do this in stages.) Turn off turntable. Cover and cook on high for 3 minutes to until crisp tender. Drain and set aside. (I didn't have to drain anything out of mine - I'm assuming they mean water).

Meanwhile in large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Remove from heat and stir in egg, marinara sauce, bread crumbs, salt and pepper and 1/2 cup of the cheese.

Fill each shell (they say 1/4 cup each). Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese (like I actually measured this...just get cheese over the top). Microwave 3-4 minutes longer or until the filling is 160 (and I did actually measure this and it was well over with this microwaving time) and the zucchini are tender.

Serve with additional marinara sauce (this is really good).

Make 4 servings (We only did 2 zucchini and if you have a side (which you usually do with dinner), we found a half was enough for one person rather than two halves).