|Ricotta cheese/Cottage cheese||1⁄2 Cup (8 tbs)|
|Ham||1⁄4 Cup (4 tbs), diced|
|Green pepper||1⁄2 , chopped|
|Egg||1 , lightly beaten|
|Spaghetti sauce mix||1 1⁄2 Ounce (1 Package)|
|Parmesan cheese||1 Tablespoon, grated|
|Tomato juice||1 Cup (16 tbs)|
1 Preheat the oven to 350°F.
2 Cut each zucchini lengthwise in half.
3 Carefully scoop out the centers, leaving 1/4-inch shells.
4 In a pan, add 1 inch water along with the shells.
5 Simmer, covered for 6 to 8 minutes, until tender-crisp.
6 Meanwhile, chop the zucchini pulp.
7 In a bowl, mix zucchini with cheese, ham, green pepper, egg, and 2 teaspoons of the spaghetti sauce mix.
8 In a shallow baking dish, arrange the zucchini shells in a single layer.
9 Fill them with the cheese mixture.
10 Sprinkle Parmesan cheese on top.
11 In a bowl, mix the remaining spaghetti sauce mix with tomato juice.
12 Pour into a pan around the zucchini.
13 Bake for 20 to 25 minutes, until the filling is firm and zucchini tender.
14 Serve hot.