Preparation:
Wash zucchini but do not peel. Remove stem and blossom ends. To 3 inches of boiling water in saucepan, add zucchini and 1 teaspoon salt. Cook covered 10 minutes or until tender. Drain. Scoop out pulp and reserve for filling. Saute ground beef until brown and crumbly. Add tomatoes, spaghetti sauce mix, the remaining 1 tstp. salt, and zucchini pulp. Simmer 20 minutes. Stuff zucchini and sprinkle with parmeson cheese. Place in shallow baking dish and bake in 350 oven for 15 minutes. |
