Cheesy Italian Beef-Stuffed Zucchini

• 2 large zucchini (1 lb./450 g)
• 1 lb. (450 g) extra-lean ground beef
• 1/2 cup finely chopped onions
• 4 cloves garlic, minced
• 1/2 cup Classico di Napoli Tomato & Basil Pasta Sauce
• 1 tsp. Italian seasoning
• 1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

1. Heat oven to 400 degrees F.
2. Cut zucchini lengthwise in half; scoop out centres onto cutting board, leaving 1/4-inch-thick shells.
3. Place shells, cut sides up, in 9-inch square baking dish sprayed with cooking spray.
4. Bake 15 min.
5. Meanwhile, chop zucchini pulp; place in large skillet.
6. Add meat, onions and garlic; cook on medium heat until meat is done, stirring frequently.
7. Stir in pasta sauce and Italian seasoning; bring just to boil, stirring occasionally.
8. Simmer on medium-low heat 5 min., stirring occasionally.
9. Add cheeses; mix well.
10. Spoon meat mixture into zucchini shells.
11. Bake 25 min.
12. or until shells are tender and filling is heated through.

zucchini, extralean ground beef, onions, garlic, pasta sauce, italian seasoning, cheese, cheese

Taken from www.kraftrecipes.com/recipes/cheesy-italian-beef-stuffed-zucchini-185748.aspx (may not work)