Italian Stuffed Zucchini
|Lean ground beef||1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Minced green pepper||1⁄2 Cup (8 tbs)|
|Minced oregano/2 teaspoons dried whole oregano||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||1 Tablespoon|
|Canned tomato soup||10 3⁄4 Ounce, undiluted and divided|
|Grated parmesan cheese||1 Cup (16 tbs)|
Wash zucchini; cut in half lengthwise.
Scoop out pulp, leaving a 1/4 -inch shell.
Chop pulp, and set aside.
Saute next 5 ingredients in oil until meat is browned and vegetables are tender.
Stir in zucchini pulp, 1/4 cup tomato soup, and 1/2 cup cheese.
Place zucchini shells in two 13- x 9- x 2-inch baking dishes.
Spoon meat mixture into shells; pour remaining soup over zucchini.
Sprinkle with remaining 1/2 cup cheese.
Cover and bake at 375° for 30 minutes or until zucchini is tender.
Uncover and bake an additional 5 minutes.