Fresh vegetables paired with lean ground sirloin in zucchini shells.
2 lbs ground sirloin
5 medium zucchinis (approximately 32 oz total weight)
1 tsp salt
1 tsp pepper
3 cloves garlic, minced
1/2 tsp cayenne pepper
1 tsp Tabasco® sauce (or other hot sauce, to taste)
1 medium white onion
1 green bell pepper
3 oz fresh mushrooms
1 large, fresh tomato
3/4 cup freshly grated Parmesan cheese
Preheat oven to 350° F. Cut zucchinis in half (lengthwise). Scoop out pulp leaving approximately 1/4 inch of flesh intact, discarding pulp and all seeds. Line baking tray(s) with aluminum foil. Place zucchini, with dug-out side facing up, on trays. Sprinkle zucchini with salt and pepper. Set aside. Brown the ground beef until internal temperature reaches 160° F on a meat thermometer. Dice all vegetables while beef is browning. Add garlic, cayenne pepper, Tabasco sauce and vegetables to ground beef (do not drain beef fat) and mix thoroughly. Use a spoon to put meat mixture in the channels of the zucchini. Cover stuffed zucchini with aluminum foil. Bake for approximately 25 minutes. Remove foil, sprinkle with cheese and bake for 10 more minutes. Remove from oven. Let rest for approximately 3 minutes before serving.
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