Stuffed Zucchini

Directions

1. 1
   Preheat oven to 350?.
2. 2
   Spray and coat the bottom of glass casserole/baking dish with vegetable oil and a little tomato/marinara sauce; set aside.
3. 3
   Steam or blanch zucchini halves briefly, until tender/crisp; drain and pat dry.
4. 4
   In a large skillet over medium heat, brown ground beef; spoon off fat and remove from pan.
5. 5
   In same skillet, heat oil and add the chopped onion; season with a little kosher salt.
6. 6
   Saute for 5 minutes or until translucent and softened; add minced garlic and saute for 30 seconds (dont let burn).
7. 7
   Reduce heat to medium-low and add the reserved chopped zucchini/squash ends; saute briefly; add the cooked rice, diced tomatoes, parsley, salt, pepper and BAM seasoning.
8. 8
   Add back in the browned ground beef; combine.
9. 9
   Remove skillet from heat and let cool about 5 minutes before adding the beaten egg, bread crumbs, Parmesan and Cheddar; combine well.
10. 10
    Fill zucchini halves with the meat mixture.
11. 11
    Place in the prepared casserole dish.
12. 12
    Pour the tomato/marinara sauce over the filled zucchini and sprinkle with the 1/2 cup diced tomatoes.
13. 13
    Bake the zucchini, covered with foil, in a preheated 350?
14. 14
    oven for 25 minutes.
15. 15
    Remove foil and sprinkle with grated Parmesan and shredded Cheddar.
16. 16
    Bake an additional 5 to 7 minutes, until cheese is completely melted and bubbling.
17. 17
    Sprinkle tops with chopped fresh parsley.