Categories: Beef, Italian, Pork, Vegetables

Ingredients

• 2 medium zucchini (thinking you could use yellow squash or especially the white patty pan squash)
• 1/2 pound ground beef, bulk Italian sausage, or a breakfast sausage
• 1/4 cup chopped onion
• 1 clove garlic minced
• 2/3 cup seasoned bread crumbs
• 1/3 cup milk
• 1/8 teaspoon dill weed (think I would use a tablespoon full of fresh parsley)
• 1 cup spaghetti sauce
• 1/2 cup shredded cheese (original recipe says cheddar, I would use mozzarella or provolone)

Directions

1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4 inch shell

2. Chop pulp; set pulp and shells aside.

3. In a skillet, brown meat, onion and garlic; drain. Add pulp, bread crumbs, milk and dill.

4. Spoon into zucchini shells.

5. Place in a greased 2 quart baking dish.

6. Top with spaghetti sauce; sprinkle with cheese.

7. Cover and bake at 325 degrees for 30 minutes or until zucchini is tender.

8. This would go great with a side of Garlic Spaghetti, recipe also in this book.

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