4 med. zucchini (4 lbs.)
1 lb. ground beef
1/2 c. Italian style bread crumbs
1/3 c. grated Parmesan cheese
1 tsp. oregano leaves, crushed
1/2 tsp. salt
1/8 tsp. black pepper
1 (32 oz.) jar Marinara Spaghetti Sauce, divided
1 egg, slightly beaten
1/3 c. shredded Mozzarella cheese

Trim ends of zucchini and cut in half lengthwise. Carefully scoop out centers leaving shell 1/4 inch thick. Chop pulp (makes about 1 cup), set aside.

In large skillet, brown meat and drain fat. Stir in reserved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt, pepper, 1/2 cup marinara sauce and egg; mix well.

Place zucchini shells in a shallow baking pan and spoon mixture into each shell. Pour remaining marinara sauce over and around zucchini. Cover and bake until zucchini shells are tender (about 30-35 minutes). Sprinkle with Mozzarella cheese and bake, uncovered, until cheese melts, about 5 minutes. Serves 4.