Meatball-Stuffed Zucchini

This is more of an assembly idea than an actual recipe.  I found these beautiful, large zucchini at my local Sprouts yesterday, perfect for stuffing.  But I was also in the mood for a meatball sandwich.  Thus the open-faced turkey meatball zucchini sandwich.  Too long for a title?  Okay, Meatball-Stuffed Zucchini it is, then.

Meatball-Stuffed Zucchini

Ingredients:

• 4 large zucchini
• PAM
• a batch of turkey meatballs
• whole wheat spaghetti, cooked to al dente per box instructions
• shredded mozzarella

Directions:

• Preheat oven to 375 degrees F.
• Wash the zucchini and cut in half, lengthwise.  Scoop out a little of the seed innards.  You don't have to scoop out a lot, since the seeds are tender and very edible.  Just enough to make a little indentation bed for the meatballs.
• Spray a baking dish with PAM.  Place the zucchini cut-side down in the sprayed dish, in a single layer.
• Bake for 20-25 minutes until zucchini are tender with just a slight bit of firmness.
• On an oven-proof serving plate, make a bed of cooked spaghetti.  Place zucchini on top and fill with meatballs and sauce.  Top with shredded mozzarella. 
• Place into oven for a few minutes until the cheese melts.
• Serve immediately.