Ingredients
4 to 5 medium zucchini1-1/2 cups soft bread crumbs1 tablespoon minced fresh parsley1/4 cup grated Parmesan cheese1 small onion, chopped1 large egg, lightly beaten1 teaspoon salt1/2 teaspoon pepper1-1/2 pounds lean ground beef1 can (10-3/4 ounces) condensed tomato soup, undiluted1/2 cup water
Preparation
Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Finely chop pulp.
In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings. Crumble beef over mixture and mix well.
Fill zucchini shells with meat mixture. Place in a 13x9-in. baking dish. Combine tomato soup and water; pour over zucchini. Bake at 350° for 45-50 minutes.
