|Lean ground beef||1⁄2 Pound|
|Finely chopped onion||2 Tablespoon|
|Parsley flakes||1 Teaspoon|
|Egg||1 , beaten|
|White bread slice||1 , crusts removed and crumbled|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||15 Ounce|
|Chopped onion||3 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Dried parsley flakes||1 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
Place zucchini in the microwave oven and heat on full power 7 minutes, or until soft.
Cut each zucchini in half and scoop out pulp and seeds and save.
In a medium-sized bowl combine pulp and seeds, ground beef, the 2 tablespoons of onion, parsley flakes and salt and pepper, to taste.
In a small bowl combine beaten egg, crumbled white bread and grated parmesan cheese.
Add egg-bread mixture to ground beef mixture and mix thoroughly.
Stuff each zucchini half with some of the ground beef mixture.
Place zucchini, stuffing side up, in a shallow, 3-quart, heat-resistant, non metallic baking dish, leaving about 1/2 inch be tween each zucchini half.
Sprinkle top of zucchini with parmesan cheese.
In a medium-sized, heat-resistant, non-metallic bowl combine remaining ingredients.
Heat, uncovered, 5 minutes on full power or until sauce bubbles.
Spoon sauce over zucchini.
Heat, uncovered, on roast for 16 to 18 minutes.