Stuffed Zucchini

• 6 small zucchini
• 1/2 lb. hamburg
• 1/3 c. chopped onion
• 1 large clove garlic, chopped
• 1 tsp. oregano, crushed
• 2 Tbsp. olive oil
• 1 (8 oz.) can tomato sauce
• 1/4 c. Parmesan cheese
• salt and pepper to taste

1. Cut lengthwise slice from top of zucchini; scoop out seeds and pulp, leaving 1/4-inch shell.
2. Coarsely chop pulp and seeds.
3. In skillet, brown beef, onion, garlic and oregano in oil until onion is tender.
4. Add pulp and seeds, 1/4 cup sauce, cheese, salt and pepper.
5. Spoon into zucchini shells; arrange in shallow baking pan.
6. Pour remaining sauce over zucchini; sprinkle with Parmesan. Cover and bake at 375u0b0 for 40 minutes until tender.
7. Uncover and bake 5 minutes more.
8. Add Mozzarella or Muenster cheese if desired.

zucchini, hamburg, onion, clove garlic, oregano, olive oil, tomato sauce, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=482563 (may not work)