1/2 c. onion, chopped
1 clove garlic
1/2 tsp. oregano, crushed
2 tbsp. butter
1 can tomato soup
2 med. zucchini (about 1 lb.)
1/2 lb. ground beef
2 tbsp. fine dry bread crumbs
1/2 tsp. salt
2 slices American cheese, cut in strips

Saute onion, garlic and oregano in butter until tender. Add soup and remove from heat. Cut lengthwise slice from top of zucchini and discard. Scoop out pulp and seeds leaving 1/4 inch shell. Chop pulp and set aside.

Brown meat; stir to separate. Pour off fat. Add 1/4 cup sauce, zucchini pulp, bread crumbs and salt. Spoon into zucchini shells and place in 1 1/2-quart shallow baking dish. Pour remaining sauce over and around zucchini. Cover and bake at 375 degrees for 40 minutes or until tender. Uncover and top with cheese. Bake until cheese is melted.