Beef Stuffed Zucchini - cooking recipe

Ingredients

4 medium zucchini
1 lb lean ground beef
1/2 cup sweet onion, chopped
1 egg
3/4 cup marinara sauce
1/4 cup seasoned bread crumbs
salt and pepper (to taste and dietary needs)
1 cup monterey jack cheese, shredded, divided
1 cup marinara sauce, for serving

Preparation

Cut zucchini in half lengthwise; cut a thin slice from the bottom of each so they sit flat. Scoop out pulp, leaving a 1/4 inch shell.
Place shells in an ungreased 13x9 microwave safe dish (or any size that will fit all four pieces - mine is round). Turn off turntable setting on microwave (I remove the turntable).
Cover dish and microwave on HIGH for 3 minutes or until crisp tender; drain and set aside.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink and broken up well; drain.
Remove skillet from heat and stir in egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
Spoon about a 1/4 cup into each shell. Microwave, uncovered, on HIGH for 4 minutes.
Sprinkle with remaining 1/2 cup cheese then microwave for 3-4 minutes longer until thermometer inserted into filling read 160\u00b0F.
Serve with warmed up marinara sauce for each serving for dipping.