4 med. zucchini
1 lb ground round
1 medium onion, chopped
½ cup chopped sweet peppers
½ cup celery diced
1 clove garlic, minced
1 egg, slightly beaten
½ cup fine italian bread crumbs
1 tsp. worcestershire sauce
¼ tsp thyme
pepper to taste
a cup or so tomato or spaghetti sauce
¼ cup mozzarella cheese per boat
1. Cut squash in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle of squash, making sure not to take out too much.
2. Brown meat, onion and garlic in skillet pan in Tbsp olive oil until no longer pink. Drain browned meat; add celery, sweet peppers, bread crumbs, egg, basil, oregano, pepper, Worcestershire and tomato or spaghetti sauce. Fill up boats with meat mixture and arrange in baking dish. Top with Cheese. Bake at 325 F. degrees for 50 to 60 minutes, or until squash is tender. Makes 8 boats.
3. Variation: Use ½ lb ground pork sausage and ½ lb ground round, or 1 lb ground turkey in place of 1 lb ground round. Use ½ cup stale bread soaked in milk and drained or crushed saltine crackers instead of cracker crumbs.