Ingredients Jump to Instructions ↓

  1. 2 medium zucchini

  2. 1/2 pound ground beef or bulk Italian sausage

  3. 1/4 cup chopped onion

  4. 1 garlic clove, minced

  5. 2/3 cup seasoned bread crumbs

  6. 1/3 cup milk

  7. 1/8 teaspoon dill weed

  8. 1 cup spaghetti sauce

  9. 1/2 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set pulp and shells aside. In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. Place in a greased 2-qt. baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325° for 30 minutes or until zucchini is tender. Yield: 2 servings.


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