Mexican Stuffed Zucchini

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 large zucchini
• 1/2 cup ricotta cheese
• 3 tablespoons parmesan cheese
• 1/2 cup mozzarella cheese
• 1 lb ground beef
• 1 (1 1/4 ounce) package taco seasoning
• 1 1/4 cups beef broth
• 1/2 cup rice
• 1/2 cup chopped onion
• 1 large tomato, sliced
• 1/4 cup of chopped green peppers (optional) or 1/4 cup mushroom (optional)

Recipe

• 1 take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) place in a casserole dish.
• 2 bring beef broth to a boil, add rice and cook as directed; set aside.
• 3 brown hamburger with onions (and peppers& mushrooms if you want); drain.
• 4 add taco seasoning with water as directed and simmer for 5 minutes.
• 5 add rice and simmer for 3 minutes.
• 6 mix ricotta cheese with parmesan and 1/4 cup of mozzarella.
• 7 spoon cheese mixture in bottom of boats.
• 8 spoon rice and beef mixture into boats until filled.
• 9 put sliced tomatoes over the tops of the boats.
• 10 bake at 350°f for 1 hour, or until zucchini is soft when pricked with a fork.
• 11 sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
• 12 serve with sour cream and salsa.