STUFFED ZUCCHINI

4 medium zucchini
1/2 cup (1 medium) chopped onion
2 tablespoons margarine or butter
1 lb. ground beef
3/4 cup dry bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon oregano
1/8 teaspoon pepper
1 tablespoon catsup
1 egg
1 (15 oz.) can tomato sauce
Grated parmesan cheese

Heat oven to 350 degrees F.

Slice zucchini in half lengthwise; scoop out centers and chop. Arrange shells in 13x9-inch pan. Set aside.

Cook chopped zucchini and onion in margarine until tender.

In large bowl, combine zucchini-onion mixture with ground beef, bread crumbs, parsley, salt, oregano, pepper, catsup and egg. Spoon into shells. Pour tomato sauce over meat mixture.

Bake at 350 degrees F for 45 minutes or until zucchini is tender. Sprinkle with parmesan cheese.

MICROWAVE DIRECTIONS:
Prepare zucchini as directed above; arrange shells in 13x9 or 12x8-inch glass pan. In small glass bowl, combine chopped zucchini, onion and margarine. Microwave on HIGH for 3 to 4 minutes or until tender, stirring halfway through cooking. Assemble stuffed zucchini as directed above; pour tomato sauce over meat mixture. Cover and microwave on HIGH for 9 to 12 minutes rotating dish 1/2 turn halfway through cooking. Let stand 10 minutes. Sprinkle with parmesan cheese.

Makes 4 servings
From: Recipelink.com
Adapted from source: Recipe booklet: Harvest Time Cook Book, Pillsbury Classic Cookbooks #4, 1980