BEEF & BULGUR-STUFFED ZUCCHINI BOATS

Beef & Bulgur-Stuffed Zucchini Boats image

My mom frequently cooked the giant zucchini that she grew in her garden. I adapted this recipe from one of her favorite weeknight meals. Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.-Susan Peterson, Blaine, Minnesota.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 medium zucchini
1 pound lean ground beef (90% lean)
1 large onion, finely chopped
1 small sweet red pepper, chopped
1-1/2 cups tomato sauce
1/2 cup bulgur
1/4 teaspoon pepper
1/2 cup salsa
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Preheat oven to 350°. Cut each zucchini in half lengthwise. Scoop out flesh, leaving a 1/4-in. shell; chop flesh., In a large skillet, cook beef, onion and red pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking it into crumbles; drain. Stir in tomato sauce, bulgur, pepper and zucchini flesh. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until bulgur is tender. Stir in salsa. Spoon into zucchini shells., Place in a 13x9-in. baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until zucchini is tender and filling is heated through.

Nutrition Facts : Calories 361 calories, Fat 13g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 714mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges