Italian Stuffed Zucchini

• 4 medium zucchini (about 1 1/2 pounds)
• 1 teaspoon olive oil
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 4 garlic cloves, minced
• 1/2 pound ground round
• 3 large plum tomatoes, chopped (about 1 1/3 cups)
• 1/4 teaspoon salt
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1/2 cup fine, dry breadcrumbs
• 1 large egg white
• Cooking spray
• 1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as Classico)
• 1/4 cup (1 ounce) freshly grated
• Parmesan cheese

1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4- inch-thick shell. Finely chop pulp; set pulp aside.
2. Steam zucchini shells, covered, 4 to 5 minutes or until crisp-tender. Place on paper towels to drain.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, celery, and garlic; cook 3 minutes, stirring constantly, until tender. Add beef, and cook 5 minutes, stirring to crumble. Drain; set aside, and keep warm.
4. Add reserved zucchini pulp, tomato, and salt to skillet; cook over medium heat 15 minutes, stirring frequently. (Mixture will be dry.) Remove from heat; stir in beef mixture, basil, and oregano. Let cool slightly.
5. Add breadcrumbs and egg white to beef mixture; stir well.
6. Preheat oven to 375u0b0.
7. Divide beef mixture evenly among shells (about 1/3 cup per shell). Place stuffed shells in an 11- x 7-inch baking dish coated with cooking spray. Pour pasta sauce over shells. Bake at 375u0b0 for 20 minutes or until bubbly. Remove from oven; sprinkle with cheese.

zucchini, olive oil, onion, celery, garlic, ground round, tomatoes, salt, fresh basil, fresh oregano, breadcrumbs, egg white, cooking spray, tomato, freshly grated, parmesan cheese

Taken from www.myrecipes.com/recipe/italian-stuffed-zucchini-0 (may not work)