6 sm. zucchini, about 2 c.
1/2 lb. ground beef
1/3 c. chopped onion
1 lg. clove garlic, minced
1 tsp. oregano, crushed
2 tbsp. olive oil
1 can condensed tomato bisque soup
1/4 c. grated Parmesan cheese

Cut lengthwise slice from top of zucchini; scoop out seeds and pulp leaving 1/4 inch shell. Coarsely chop pulp and seeds.

In skillet, brown beef and cook onion, garlic and oregano in oil until onion is tender. Add zucchini pulp and seeds, 1/4 cup soup and Parmesan. Spoon into zucchini shells; arrange in shallow baking dish (12 x 8 x 2 inches).

Pour remaining soup over and around stuffed zucchini, sprinkle with additional Parmesan. Cover; bake at 375 degrees for 40 minutes or until tender. Uncover; bake 5 minutes more. 6 servings.