Stuffed Zucchini

Prepare a large pot of boiling salted water. I like to parboil the zucchini to reduce the amount of liquid it gives off while baking. It keeps the filling from being too soggy and prevents a layer of liquid from forming between the zucchini and filling.

Cut the zucchini in half lengthwise and put into the pot of water for 10 minutes. After they are parboiled for 10 minutes pull them out and let them cool until you can handle them. Scoop out the zucchini, leaving a boat for your filling.

Dice the zucchini you scooped out of the boat and let it drain or squeeze it out. Combine the diced zucchini, ground beef, mayonnaise, onion, salt, 1 tablespoon Italian herbs, 1/2 of the lemon juice and the pepper. Mix it well it will be a bit sloppy.

In a separate bowl mix the can of tomato sauce with the other half of the lemon juice and 1 teaspoon of Italian herbs. Set aside.

Put the shells on a lined baking sheet and fill them with the beef and zucchini mixture. Top with the tomato sauce mixture and bake for 45-50 minutes in a 350 degree oven.