4 med. zucchini, about 1 1/2 lbs.
3/4 lb. ground chuck
1/4 c. fine, dry bread crumbs
1/4 c. grated Parmesan cheese
1/4 c. tomato juice
2 eggs, beaten
2 tbsp. minced fresh parsley
1/2 tsp. dried whole rosemary, crushed
1/4 tsp. garlic salt
1/8 tsp. pepper
Vegetable cooking spray

Cook whole zucchini in boiling water in a large skillet 7 minutes or until tender, but still firm. Drain and let cool to touch. Cut each zucchini in half lengthwise; remove pulp and chop, leaving a 1/4" shell; set aside.

In same skillet, brown meat, stirring to crumble. Drain meat in a colander and pat dry with a paper towel. Wipe pan drippings from skillet with a paper towel. Combine zucchini pulp, meat and remaining ingredients except cooking spray; fill zucchini shells with mixture.