6 sm. zucchini
1/2 lb. ground beef
1 c. chopped onion
1 clove garlic
1 tsp. oregano
2 tbsp. olive oil
1 (11 oz.) can cream of tomato soup
1/4 c. grated Parmesan cheese
1 c. grated Mozzarella cheese

Slice zucchini lengthwise. Scoop out pulp, leaving 1/4 inch shell. Coarsely chop pulp and seeds; save. Brown ground beef until crumbly; drain. Return to pan and add onion, garlic and oil, oregano. Cook until onion is tender. Add zucchini, 1/4 cup soup and Parmesan cheese.

Spoon into shells. Lay in shallow baking dish. Pour remaining soup over and around boats. Sprinkle additional Parmesan cheese. Cover and cook at 375 degrees for 40 minutes or until tender. Uncover, sprinkle Mozzarella cheese and cook 5 additional minutes or until cheese is melted.