I wanted to use zucchini while we still have some in the garden. (I want it off-season, but have a really hard time paying for it after the late summer abundance.) I adapted this recipe from ideas I have seen other places.
I started by picking the zucchini that my husband and son-in-law worked on all summer. You don't want them too small, and a little big is great for this.
After washing and cutting off the ends, cut into 2 - 3 inch lengths. I used 2 smaller and 1 larger zucchini, and ended up with about 12 lengths, which fit my dish perfectly.
Hollow out the centre. You can use an apple corer. I used my V-shaped cutting knife. I bought this over 25 years ago, and have used it a lot. (It works great for cutting oranges/other fruit apart and leaves the "pinked" edges. Or remove the orange and fill the "orange bowl".)
The recipes I have seen have stuffed the zucchini lengths with a meatloaf, and baked them. I wanted something easier, and with less fat. Since I usually have a big bag of cooked/frozen meatballs in my freezer, I decided to use those. (I keep the meatballs for Sunday dinner pasta bars, Italian meatball sandwiches and to give to Quinney's when they run out :)
Then I just stuff meatballs (cooled) into my zucchini lengths (cooled). The most that any length took was 2 1/2 meatballs. (The serving size for the meatballs is 5 for 220 cal.) I cut an edge off some, and used the edges to fill the smaller ones. I tried to have a rounded meatball on each end.
I like this method because the fat from the meatloaf is not cooking into my zucchini. It is also fast, and uses what I have on hand. I served it with spaghetti squash :)
3 years ago