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zucchinis ground beef tomato soup water yellow bell pepper bread crumbs egg Italian seasoning garlic Italian cheese blend
Viewed: 24 - Published at: 6 years agoIngredients
- 2 large zucchinis, halved lengthwise
- 1 1/2 pounds ground beef
- 1 (10.75 ounce) can condensed tomato soup
- 1/2 (10.75 ounce) can water
- 1 small yellow bell pepper, chopped
- 1/2 cup dry bread crumbs
- 1 egg
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 cup shredded Italian cheese blend, or to taste
Method
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Scoop seeds and flesh from zucchini halves with spoon, leaving hollowed-out shells. Discard about half the flesh. Put remaining flesh in a large bowl.
- Mix ground beef, tomato soup, water, bell pepper, bread crumbs, egg, Italian seasoning, and garlic powder with the zucchini flesh; spoon into the zucchini shells. Arrange stuffed zucchini onto the prepared baking sheet.
- Bake in preheated oven for 25 minutes. Sprinkle Italian cheese blend over the zucchinis and continue baking until the cheese is melted and bubbly, about 10 minutes more.
