Yield: 10 servings.
1-1/2 pounds ground round
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, minced
1-1/4 cups soft breadcrumbs
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/8 teaspoon pepper
2 cans (8 ounces each) tomato sauce, divided
2 medium tomatoes, coarsely chopped
5 medium zucchini
2 cups (8 ounces) shredded part-skim mozzarella cheese
In a large bowl, combine the first 10 ingredients and one can of tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13-in. x 9-in. x 2-in, baking dishes. Spoon remaining tomato sauce over each. Bake, uncovered, at 375′ for 45 minutes or until the zucchini is tender. Sprinkle with cheese during the last few minutes of baking.