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Beef Stuffed Zucchini

1 medium onion, chopped

2 cloves garlic, chopped

2 T. olive oil

1 lb 90% lean ground beef

salt and pepper to taste

1/2 t. season salt (optional)

1 cup cooked rice

1 medium can of chopped tomatoes, drained (save liquid) 

1 T. dried parsley

4 medium zucchini

1 small can of tomato sauce 

 

Preheat oven to 375F. 

Saute onion, garlic with olive oil in skillet

Add 1lb 90% lean ground beef - break it up and brown.

Add salt & pepper to taste.

Add 1/2 t. season salt, if desired. 

Add 1 cup of cooked rice. Drain one medium can of chopped tomatoes with garlic and onion. Save liquid off tomatoes in cup.

 Add 1 Tablespoon dried parsley. Cook until ground beef is browned thoroughly. Turn off heat. Take 4 zucchini of medium size, cut length wise in half. Scoop out the membrane inside to make a boat for your meat mixture. 

Carefully pack meat mixture into zucchini. Place into 9 x 11 pan - I line pan with aluminum foil for easier clean up. Take leftover juice from can tomatoes and add 1 small can of tomato sauce, salt and pepper, mix well and pour over stuffed zucchini.

Cover pan with aluminum foil. Bake 20 minutes at 375F in oven, remove aluminum foil and cook for another 20-25 minutes. Serve warm with a cool vegetable salad. 

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