Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        zucchini -- (2 lbs)
     1/4  teaspoon      ground black pepper
   1      pound         ground beef
  32      ounces        marinara spaghetti sauce
     1/2  cup           Italian style bread crumbs
                        divided usage -- (progresso)
     1/3  cup           parmesan cheese -- grated
   1                    egg -- lightly beaten
   1      teaspoon      oregano
     1/3  cup           mozzarella cheese -- shredded
     1/2  teaspoon      salt

Preparation:

Preheat oven to 375FF. Trim ends of zucchini. Cut zucchini in half lengthwise. Carefully scoop out centers leaving 1/4" thick shells. Chop pulp (makes about 1 cup); set aside. In a large skillet brown ground beef; drain fat. Stir in reserved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt, pepper, 1/2 cup marinara sauce and egg; mix well. Place zucchini shells in a shallow baking pan. Spoon meat mixture into shells. Pour remaining marinara sauce over and around zucchini. Cover and bake until zucchini shells are tender, 30 to 35 minutes. Sprinkle with mozzarella cheese. Bake, uncovered, until cheese melts, about 5 minutes.