Beef Stuffed Zucchini Best Dishes

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Wednesday, 27 July 2016

Beef Stuffed Zucchini

"Did your garden over-produce zucchini? Here is a incredible recipe to use up the zucchini and not lose interest."

Ingredients :

2 big zucchinis, halved lengthwise
1 1/2 pounds ground beef
1 (10.Seventy five ounce) can condensed tomato soup
half of (10.Seventy five ounce) can water
1 small yellow bell pepper, chopped
half cup dry bread crumbs
1 egg
1 tablespoon Italian seasoning
half teaspoon garlic powder
1 cup shredded Italian cheese combo, or to flavor

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

Preheat oven to 350 tiers F (one hundred seventy five tiers C). Line a baking sheet with aluminum foil.
Scoop seeds and flesh from zucchini halves with spoon, leaving hollowed-out shells. Discard about half of the flesh. Put last flesh in a huge bowl.
Mix floor beef, tomato soup, water, bell pepper, bread crumbs, egg, Italian seasoning, and garlic powder with the zucchini flesh; spoon into the zucchini shells. Arrange crammed zucchini onto the organized baking sheet.
Bake in preheated oven for 25 minutes. Sprinkle Italian cheese blend over the zucchinis and maintain baking till the cheese is melted and bubbly, about 10 mins extra.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it frivolously, and make easy-up less difficult.

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