I decided I didn’t have quite enough zucchini for the amount of sauce, so I also used a yellow squash that had gotten a bit too large. I used a melon baller to hollow out the squash, which worked perfectly. Be careful not to make the bottom too thin, or the liquid will run out like in my top photo above!
Ingredients: 2 large zucchini or yellow squash, about 12 inches long 2 tsp. + 2 tsp. olive oil (may need more, depending on your pan) 1/2 cup finely chopped onion 1 green pepper, finely chopped 2 T finely minced fresh garlic 1 lb. ground beef (10% fat or less) 12 oz. ground turkey (10% fat or less) (use any combination of ground meat you’d like, but use low-fat ground meat for the South Beach Diet.) 1-2 tsp. Spike seasoning (optional but recommended) 2 C flavorful tomato-basil pasta sauce 2 cups low-fat mozzarella or other mild white cheese (I used low-fat blend of six cheeses called Italian blend.)