Ingredients
4 large zucchinis
1/4 cup olive oil
1 pound ground beef or turkey, as a vegetarian option I use chick peas
1 clove minced garlic
1 medium chopped onion
1/2 C chopped green pepper
1 tbsp parsley
15 oz can tomato sauce
1 tsp oregano
1 C bread crumbs
parmesan and mozzarella cheese
Preparation
Preheat oven to 350 degrees
Halve zucchinis lengthwise so that each half resembles a canoe. Hollow and remove seeds from zucchini canoes. Place canoes on a cookie sheet, hollow side facing up, and set aside. Chop zucchini pulp and set aside.
Cook meat in olive oil in a large sautée pan over medium to medium high heat until brown.
Add garlic and onion, green pepper, and reserved zucchini pulp. Sautée until vegetables are softened.
Add parsley, oregano, 8 ounces of tomato sauce, and bread crumbs. Remove from heat. Blend into a stuffing and fill each canoe with stuffing.
Sprinkle with parmesan cheese and top with remaining sauce. Top with slices of mozzarella.
Bake for 40 minutes at 350 degrees, and serve.
