Dana's (I promise You'll LOVE it) Italian-Stuffed Zucchini

Ah...  It's Summer in Texas...
That means the kids are out of school...
The sun is shining...
The kids are running through the sprinklers...
and every car has it's windows up tight, and every door locked.


No, this is NOT because crime rises with the hot temperatures..

It's because Summer is when the zucchini is ready to be picked!
It never fails....
You plant zucchini = you WILL plant too much and have to find a way to get rid of your excess!


Every driver who mistakenly left his window down during church, will inevitably come out and find a paper bag full of zucchini sitting in their seat.  


Here is my favorite way to use this wonderful veggie!

Things are BIGGER in Texas!!

And my YUMMY Italian-Stuffed Zucchini is NO exception!

can you say yummm?

Your kids won't ever care they are eating a green veggie!

I dare you NOT to love this dish!

Dana's Italian-Stuffed Zucchini

Ingredients

• 2 lbs lean ground beef  
• 1 large onions, chopped
• 1 large green peppers, chopped
• 1 jalapeno peppers, seeded and chopped (optional)
• 1 1/2 cups soft breadcrumbs
• 2 eggs, beaten
• 1 tablespoon parsley flakes
• 1 teaspoon basil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt 
• 2 cloves garlic (crushed or minced)
• 1/4 teaspoon pepper
• 2 (8 ounce) cans tomato sauce, divided
• 4 -5 medium zucchini
• 2 cups shredded mozzarella cheese

Directions

1. In a large bowl, combine the first 12 ingredients and one can of tomato sauce; mix well.
2. Halve zucchini lengthwise; scoop out center part of zucchini to about 1/4 inch from edges.
3. Fill with meat mixture; place in two 13x9 inch baking dishes.
4. Spoon remaining tomato sauce over each.
5. Bake uncovered, at 375 degrees for 45 minutes or until the zucchini is tender.
6. Sprinkle with cheese during last few minutes or baking.
7. Enjoy!

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