In a large bowl, combine ground beef, egg, salt, and black pepper. In a medium bowl, combine garlic, dried herbs and tomato sauce. Add approximately half of the tomato sauce mixture to the beef mixture and blend well.
Fill zucchini with equal parts of ground beef filling then place in a lightly-oiled baking dish. Add onion and broth to the remaining tomato sauce mixture. Pour this mixture over the filled zucchini; bake for 35 to 45 minutes or until fork-tender.
Top with the Mozzarella cheese then bake for 3 to 5 minutes or until cheese has melted. Enjoy!
Notes
LC SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion and avocado, tossed with red wine vinaigrette.SERVING SUGGESTION: Add some garlic toast.KOSHER: Make sure beef is certified kosher and skip the Mozzarella.GLUTEN FREE: Make sure broth and tomato sauce are gluten free.NUTRITION: per serving: 443 Calories; 7g Fat; 23g Protein; 22g Carbohydrate; 7g Dietary Fiber; 92mg Cholesterol; 1349mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 1/2 Fat. Points: 6