Baked Stuffed Zucchini

• 6 medium zucchini (2 1/2 lb.)
• 1 1/2 lb. ground beef
• 1 can condensed tomato soup
• 1/2 c. bread crumbs
• 1 medium onion, chopped fine (1/2 c.)
• 1 egg, slightly beaten
• 1 tsp. leaf oregano, crumbled
• 1 tsp. garlic salt
• 1/4 tsp. pepper
• 1/4 c. grated Parmesan cheese
• 1 Tbsp. parsley

1. Cut zucchini lengthwise; scoop out seeds and pulp, leaving 1/4-inch shell.
2. Put shells in a large saucepan with boiling salted water to cover.
3. Gently boil for 5 minutes.
4. Drain.
5. Line pan with foil.
6. Combine next 8 ingredients in a small bowl.
7. Mix well.
8. Spoon into shells.
9. Place zucchini on foil.
10. Sprinkle with cheese and seal foil.
11. Cook at 400u0b0 for 1 hour.
12. Garnish with parsley.

zucchini, ground beef, tomato soup, bread crumbs, onion, egg, leaf oregano, garlic salt, pepper, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023539 (may not work)