Heat oven to 425°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Trim ends of zucchini and cut in half lengthwise. Arrange in 2 rows in baking dish, cut sides up. Brush zucchini with 1 tablespoon olive oil. Bake 10 minutes or until starting to soften.
Meanwhile, in large skillet, cook onion, bell pepper and garlic in remaining 1 tablespoon olive oil over medium heat 3 minutes or until starting to soften. Add ground beef and cook 8 to 10 minutes or until thoroughly cooked, stirring to break up meat. Stir in beans and pasta sauce. Simmer 10 minutes. Pour over partially baked zucchini. Bake 10 minutes longer or until zucchini is fork-tender and filling is bubbly. Sprinkle with cheese and bake 5 minutes or until cheese is melted.
Tip: Most zucchini purchased in the grocery store are quite small, so they don’t work very well for hollowing out and stuffing. But baking them with the filling on top is easier and works very well. You can use the same stuffing if you have lots of garden zucchini that are a little larger and want to stuff them.
Serving Size: about 13.5oz each
Nutritional Information Per Serving:
Calories 430, Total Fat 21g (Saturated Fat 8g, Trans Fat 0.5g), Cholesterol 75mg, Sodium 990mg, Carb 27g, Fiber 5g, Sugar 11g, Protein 31g, Calcium 25%, Iron 20%