Cheesy Beef-Stuffed Zucchini

This is very close to what momma use to make. I've just guessed at the ingredients and the amounts. Taste pretty darn good!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  large zucchini
• 2  tablespoons butter
• 1  medium onion, diced
• 2  large carrots, diced
• 1  small zucchini, diced
• 2  garlic cloves, minced
• 1  lb  ground chuck
• 1  cup rice
• 1⁄2 teaspoon salt
• 3⁄4 lb Velveeta cheese, cubed
• 1⁄2 cup half-and-half
• 1 (10 ounce) can  cream of mushroom soup
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon red pepper flakes
• 1  cup  toasted breadcrumb

Directions

1. Cut the large zucchini into halves; scoop out center seeds and discard. Place in large casserole dish and cover with salted water and saran wrap. Cook in microwave for approximately 20 minutes or until fork tender.
2. During this process, cook the rice.
3. Melt butter in a large saucepan; sauté onion, carrots, zucchini, and garlic. Remove to bowl and keep warm.
4. Fry the chuck in same saucepan; rinse and drain. Return to pan. Mix in the rice, vegetable mixture, velveeta cheese, mushroom soup, and half and half into the beef. If more half and half is needed, add to make a gooey mixture. Add salt and red pepper flakes to taste.
5. Drain zucchini halves and pat dry with a paper towel. Salt the cavity.
6. Spray casserole with cooking spray that held cooking zucchini. Lay zucchini into the casserole dish; spoon mixture into zucchini boats; if you have leftover mix, dump on top. Put bread crumbs on top.
7. Bake 400 degrees until golden brown.