3 med. zucchini
1 lb. ground beef
1 sm. onion, diced
Oil
1/4 tsp. oregano
1/4 tsp. pepper
1 (15 oz.) can tomato sauce
4 oz. shredded Mozzarella cheese
Salt
1/4 c. water
1 tsp. sugar

Cut zucchini lengthwise. Scoop out center. Dice. Set shells aside. In 12 inch skillet, cook meat, onion, and diced zucchini until meat is browned and vegetables are tender, adding oil if necessary. Stir in oregano, pepper, half tomato sauce, half cheese, and 3/4 teaspoon salt. Remove from heat. Spoon some meat mixture into each shell. In same skillet, stir water, sugar, rest of tomato sauce, and 1/4 teaspoon salt. Arrange zucchini in skillet; heat to boiling. Reduce heat to low; simmer until squash is tender. Sprinkle remaining cheese over squash. Cover and cook until cheese melts.