Ingredients
2 medium zucchini1/2 pound ground beef or bulk Italian sausage1/4 cup chopped onion1 garlic clove, minced2/3 cup seasoned bread crumbs1/3 cup 2% milk1/8 teaspoon dill weed1 cup spaghetti sauce1/2 cup shredded cheddar cheese
Preparation
Preheat oven to 325°. 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 until zucchini is tender, about 30 minutes.
