3 med. sized zucchini
1 lb. ground beef
1 sm. onion, diced
1/4 tsp. oregano
A little pepper
2 (8 oz.) cans tomato sauce
4 oz. Mozzarella or Monterey Jack cheese, shredded
Salt to taste (scant)
1/4 c. water
1 tsp. sugar

Cut each zucchini lengthwise and scoop out the seeds, leaving at least 1/4" of the shell. Dice the scooped-out seed part into a skillet and over medium heat, cook the zucchini, ground beef and chopped onion until all is lightly browned. Stir in oregano and pepper, 1 can tomato sauce and half the shredded cheese, add a little salt.

Remove from heat and spoon into the empty zucchini shells which have been placed in a flat pan. In the same skillet in which the beef and other ingredients have been cooked, place the 1/4 cup water, sugar, 1/4 teaspoon salt and other can tomato sauce. Now arrange the filled shells in this sauce and bring all to a boil. Reduce the heat, cover and simmer for about 30 minutes or until the shell is tender. Sprinkle with remaining cheese, cover until cheese melts and serve.