Stuffed Zucchini

Directions

Preheat oven to 350?.

Spray and coat the bottom of glass casserole/baking dish with vegetable oil and a little tomato/marinara sauce; set aside.

Steam or blanch zucchini halves briefly, until tender/crisp; drain and pat dry.

In a large skillet over medium heat, brown ground beef; spoon off fat and remove from pan.

In same skillet, heat oil and add the chopped onion; season with a little kosher salt. Sauté for 5 minutes or until translucent and softened; add minced garlic and sauté for 30 seconds (don’t let burn). Reduce heat to medium-low and add the reserved chopped zucchini/squash ends; sauté briefly; add the cooked rice, diced tomatoes, parsley, salt, pepper and BAM seasoning. Add back in the browned ground beef; combine. Remove skillet from heat and let cool about 5 minutes before adding the beaten egg, bread crumbs, Parmesan and Cheddar; combine well.

Fill zucchini halves with the meat mixture. Place in the prepared casserole dish. Pour the tomato/marinara sauce over the filled zucchini and sprinkle with the ½ cup diced tomatoes.

Bake the zucchini, covered with foil, in a preheated 350? oven for 25 minutes. Remove foil and sprinkle with grated Parmesan and shredded Cheddar. Bake an additional 5 to 7 minutes, until cheese is completely melted and bubbling. Sprinkle tops with chopped fresh parsley.