Stuffed Zucchini with Rice

Step 1

Preheat oven to 375°F. Cut the 2 zucchinis in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Chop the scooped flesh and set aside.

Step 2

In a skillet over medium heat, cook the 0.5 lb ground beef and 0.5 chopped onion until beef is browned and onion is soft, about 5 minutes. Stir in the chopped zucchini flesh and cook 2 minutes more.

Step 3

Remove from heat and mix in the 1 cup cooked rice and 0.25 cup of the tomato sauce. Season with salt and pepper.

Step 4

Fill the zucchini shells with the mixture. Spread the remaining 0.25 cup tomato sauce over the tops and sprinkle with the 0.5 cup mozzarella.

Step 5

Bake until zucchini is tender and cheese is melted and bubbly, about 20 minutes. Let cool 5 minutes before serving.