Stuffed Eggplant /Squash Recipe

Okay...said I would try to start posting some recipes from my low carb cookbooks so here goes:  I made this one and it was great.  I even froze some and it reheated well!

Makes 4 servings     Takes 15 min. to prep and 30 min. to cook
3 g net carbs per serving

From George Stella's Livin Low Carb

Cooking spray
2 Tbsp. olive oil
1/2 c diced red bell pepper (I used roasted ones in jar)
1/4 c diced onion
1/2 tsp. minced garlic
1.5 lbs. ground chuck
1 c shredded mozzarella cheese
1/4 c grated Parmesan cheese
1 lg. egg
1 tbsp. chopped fresh parsley (can omit)
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. garlic powder
2 med. eggplants or 3-4 yellow or zucchini squash

1. Preheat oven to 350 degrees.  Spray baking dish with spray and set aside.
2. Heat olive oil in skillet over medium-high heat.  Add bell pepper, onion and garlic and saute until tender.  Remove from heat and transfer to a bowl.
3. Add remaining ingredients except for eggplant or squash to bowl.  Mix well.
4. Cut eggplant lengthwise in half and use a spoon to scrape out a little of center to make room for stuffing.  Don't dig too deep or you'll scrape through to the bottom.  Pile stuffing high on each of the halves.
5. Place in baking dish.  Bake for about 30 minutes until stuffing is fully cooked and tender.
6. Remove from oven and sprinkle with some more mozzarella cheese.

mmm that sounds good - i used to have one similar to this called zuichini boats  I remember it being pretty easy AND very tasty

funny how we makes stuff for a while and then forget about it till someone reminds us

This sounds sooo yummy! Thanks Karla. Can't wait to try them!