Beef-stuffed Zucchini in Herbed Tomato Sauce

2 large zucchini, split lengthwise Salt, to taste

2 tablespoons butter

1 yellow onion, finely minced 2 cloves garlic, minced

Red pepper flakes, to taste 1 (15-ounce) can crushed tomatoes 1 cup plus 2 tablespoons finely chopped herbs such as basil, thyme and oregano, divided use 1 pound ground beef

1 egg, beaten cup breadcrumbs, plus extra to sprinkle

1 cup shredded mozzarella cheese

Instructions: Use a spoon to scrape and discard the soft center flesh and seeds from the zucchinis, leaving zucchini shells with about half an inch of firm flesh remaining. Sprinkle the cut side of the zucchinis with a pinch of salt and place the zucchini shells cut-side down on a towel to drain.

Melt the butter in a sauce pan over medium heat. Add the onion and a pinch of salt, and saute until the onions are soft and beginning to brown, 10-12 minutes. Add the garlic and pepper flakes and saute until fragrant, about 1 minute. Scoop half the onion mixture into a large bowl and set aside.

Add the tomatoes and cup of the herbs to the pan and stir to combine. Reduce the heat to low and let the sauce simmer, covered, for 10-15 minutes, being careful to not let it burn. Transfer the sauce to a wide, ovenproof dish and set aside.

Add cup of the remaining herbs, ground beef, egg and breadcrumbs to the bowl with the reserved onion mixture. Using a heavy spoon or your hands, mash the ingredients into the meat until well mixed.

Wipe out any remaining moisture from the inside of the zucchini shells with a paper towel. Sprinkle a thin layer of breadcrumbs inside the shells. Divide the meat mixture among the four shells and stuff it into the cavities. The meat will overfill the zucchini by about half an inch. Place the stuffed zucchinis in the baking dish on top of the tomato sauce. Sprinkle the tops of the zucchinis with a thin layer of breadcrumbs.

Cover the dish with foil and bake for 20 minutes. Remove the foil from the dish and sprinkle on the cheese. Continue baking until the cheese is brown and bubbly. Sprinkle on the remaining 2 tablespoons of chopped herbs before serving.

Makes 4 servings