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- 2 medium zucchini
(about 8 inches)
- 3/4 pound lean ground
- 1 small onion, chopped
- 1/2 cup chopped fresh
- 1/2 cup chopped sweet
- 1/2 cup chopped green
- 1 cup shredded
mozzarella cheese, divided
- 2 tablespoons unsweetened
- Salt and pepper to
- Trim the ends off
zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in.
shells. Finely chop pulp.
- In a skillet, cook
beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat
is no longer pink; drain. Remove from the heat. Add 1/2 cup mozzarella cheese,
tomato sauce, salt and pepper; mix well. Spoon into the zucchini shells. Place
in a greased 13×9-in. baking dish. Sprinkle with remaining cheese.
- Bake, uncovered, at
350° until zucchini is tender, 25-30 minutes.