1 lb. ground beef or ground chuck
1 large red onion, diced
10 to 15 saltine crackers, crushed
2 eggs
2 tbsp. cooking oil
2 large zucchini
spaghetti sauce (as needed)
Mozzarella cheese (as needed)

Preheat oven to 350°F. Mix meat with onions, eggs and crackers; roll into medium-size meatballs. Refrigerate for 30 minutes. Fry meatballs in cooking oil until done. Drain excess grease by putting meatballs on a few paper towels and placing them in warm oven for 10 minutes.

Heat spaghetti sauce in pan over low heat. Cut zucchini in half lengthwise; scoop out seeds. Spray baking dish with Pam spray. Place zucchini in scooped-out area of zucchini. Pour sauce over meatballs. Cover and bake in 350°F oven approximately 30 minutes. Remove from oven and add Mozzarella cheese. Put back into oven until cheese is melted and slightly browned. Let cool for 10 minutes before serving.