Tricounty News

Stuffed Zucchini

3 med. zucchini (about 14-15 inches long) 1lb. ground beef
2 c. cooked rice
1 lg. can or bottle of your favorite spaghetti sauce
Grated parmesan cheese
3/4 lb. shredded mozzerela cheese
Onion powder
Garlic powder
1 tsp. dried basil
1/2 tsp. oregano
1 T. Parsley, and salt
Wash zucchini; trim off ends and sterns, then slice in half lengthwise. With a spoon, scoop out the seeds. Place in an ungreased baking dish (preferably glass) with the scooped-out sides up. Meanwhile, brown the ground beef with some salt and the onion and garlic powders. When thouroughly cooked, add rice and spaghetti sauce and dried herbs. Lightly salt the zucchini halves, then fill them with rice mixture, pressing and heaping on top with mozzerela cheese. Bake, uncovered, in 350 degree ovem for 45 to 90 minutes,until zucchini is soft and cheese starts to brown. Refrigerate or freeze leftovers.