1 1/2 c. prepared tomato sauce
4 med.-sized zucchini, scrubbed but not peeled
1/4 c. olive oil
1/2 c. finely chopped onions
1/2 tsp. finely chopped garlic
1/4 lb. ground chuck
1/4 lb. Italian sausage
1 egg, lightly beaten
1/2 c. fresh white bread crumbs (from French or Italian bread)
6 tbsp. freshly grated Parmesan cheese
1/2 tsp. dried oregano, crumbled
1 tsp. salt
1/4 tsp. freshly ground black pepper

Prepare 1 1/2 cups tomato sauce. Preheat oven to 375 degrees. Cut zucchini in half lengthwise, spoon out moist of pulp leaving hollow boatlike shells - 1/4 inch thick. Set the shells aside. Chop the pulp coarsely. Heat 3 tablespoons olive oil in skillet, add the onions, cook for 8-10 minutes, or until soft. Add the zucchini pulp and garlic and cook for 5 minutes longer, stirring frequently. Drain contents of skillet. Saute ground chuck and sausage and drain.

In a large mixing bowl, combine vegetables and meat. Beat in lightly beaten eggs, bread crumbs, 2 teaspoons grated cheese, oregano, salt, pepper. Spoon stuffing into hollowed shells, mounding top slightly.

To bake the zucchini, pour the 1 1/2 cups tomato sauce into a shallow 12 x 16 inch baking pan. Arrange zucchini on the sauce. Sprinkle tops with 1/4 cup of cheese, dribble a few drops of olive oil over them, cover dish tightly with foil. Bake the zucchini for 30-35 minutes, removing the foil after 20 minutes so the tops of the zucchini can brown lightly. Serve directly from the baking dish. Serves 4-6.