▢2 cups tomato sauce
▢26 oz frozen Italian style meatballs
▢1 1/2 cups shredded mozzarella cheese divided
Slice off the ends of the zucchini and halve each length-wise. Scoop out the inside of each zucchini half, leaving about 1/4 inch of squash inside. Discard or save for another use.
Place zucchini halves into a 9 x 13 inch baking dish. Spoon half of the tomato sauce into each zucchini boat. Line frozen meatballs into each zucchini half.
Top meatballs evenly with remaining tomato sauce. Cover tightly with foil and bake at 350 degrees for 45 – 50 minutes or until zucchini is mostly tender when pierced with a knife.
Remove cover and sprinkle mozzarella cheese evenly over stuffed zucchini. Return to the oven and bake an additional 5 minutes or until cheese is melted. Allow zucchini to cool 5 minutes before serving.