3 med. zucchini
Salt and pepper
1/2 c. rice
1 lb. ground beef
1 sm. onion
1 clove garlic, crushed
2 (8 oz.) cans tomato sauce
1/2 tsp. oregano
1/4 tsp. sweet basil
1 c. fine bread crumbs
2 eggs
Parmesan cheese
Mozzarella cheese

Cut zucchini in half lengthwise, scoop out seeds and pulp. Chop pulp and reserve. Lightly salt zucchini cups and place in casserole. Cook rice according to package directions. Set aside.

Saute ground beef in fry pan. Add onion and garlic. Drain off excess fat. Add reserved pulp and cook about 10-15 minutes longer.

Make a thin sauce by heating tomato sauce in saucepan. Add oregano, basil, and salt and pepper to taste.

Combine cooked rice, bread crumbs, eggs and meat mix. Fill zucchini cups, pour sauce over all. Sprinkle with Parmesan cheese. Bake at 350 degrees for 1 hour. After 45 minutes, place Mozzarella slices over top. Bake another 15 minutes.