Delicious Stuffed Zucchini

Wash zucchini, and put it into a pot of cold water. Turn the heat on medium, bring to a boil and cook until tender, about 10-15 minutes.

Meanwhile, heat 2 tablespoons of olive oil in a skillet on medium high heat. Add ground meat and cook until brown. Season with salt and pepper to taste. Drain, remove the meat from the skillet and set aside to cool.

In same skillet, over medium heat, add remaining oil and saute garlic first, then add onions and jalapeño pepper. Cook until softened then reduce heat to low.

When the zucchini have cooked through, remove from water, and allow to cool enough to handle. Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh still in there.

Add the scooped out zucchini insides (chop them first) into the skillet with garlic and onion. Increase heat to medium. Add ground meat and cook for a minute.
Remove mixture from heat and set it aside.

Fill zucchini with the mixture and top with tablespoon of tomato puree and cheese.

Bake at 375 degrees F for 25-30 minutes or until light brown. Remove zucchini from oven and serve while hot.