Appetizers

Stuffed Squash Rounds

Larry Elam

• 1 lb lean ground beef, browned and drained
• 1/2 small onion, minced
• 1/2 cup minced bell pepper
• 1 egg
• 1 teaspoon beef base
• 1 tablespoon chopped garlic
• 1/4 teaspoon black pepper
• 1 cup cooked white rice
• 1 teaspoon Italian seasoning
• 6 zuchinni squash, 3 yellow, 3 green

Wash and cut the ends off the squash. Clean the center out so they can be stuffed. Stuff tightly with a mixture of all the other ingredients. Cut into 1 inch slices. Arrange in greased pan and bake for 20 minutes at 350 degrees.

Make sauce while it is baking.

• 1- 5 oz can tomato paste
• 15 oz water
• 1 tablespoon chopped garlic
• 1 tablespoon sweet basil
• 1 teaspoon beef base
• 3 tablespoons parmesan cheese

Mix together and cover squash. Bake another 20 minutes. Top with parmesan cheese. Serve with toothpicks.

Servings: 8, Calories: 133, Total Fat: 1.7 G, Saturated Fat: 0.6 G, Sodium 106 mg