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1
Preheat oven to 350?.
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2
Spray and coat the bottom of glass casserole/baking dish with vegetable oil and a little tomato/marinara sauce; set aside.
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3
Steam or blanch zucchini halves briefly, until tender/crisp; drain and pat dry.
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4
In a large skillet over medium heat, brown ground beef; spoon off fat and remove from pan.
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5
In same skillet, heat oil and add the chopped onion; season with a little kosher salt.
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6
Saute for 5 minutes or until translucent and softened; add minced garlic and saute for 30 seconds (dont let burn).
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7
Reduce heat to medium-low and add the reserved chopped zucchini/squash ends; saute briefly; add the cooked rice, diced tomatoes, parsley, salt, pepper and BAM seasoning.
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8
Add back in the browned ground beef; combine.
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9
Remove skillet from heat and let cool about 5 minutes before adding the beaten egg, bread crumbs, Parmesan and Cheddar; combine well.
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10
Fill zucchini halves with the meat mixture.
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11
Place in the prepared casserole dish.
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12
Pour the tomato/marinara sauce over the filled zucchini and sprinkle with the 1/2 cup diced tomatoes.
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13
Bake the zucchini, covered with foil, in a preheated 350?
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14
oven for 25 minutes.
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15
Remove foil and sprinkle with grated Parmesan and shredded Cheddar.
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16
Bake an additional 5 to 7 minutes, until cheese is completely melted and bubbling.
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17
Sprinkle tops with chopped fresh parsley.
