3 zucchini
1/2 lb. ground meat
1/2 c. chopped onion
1 clove garlic, minced
1/2 c. mixed green pepper
2 tsp. oregano
2 tbsp. olive oil
1 can (10 3/4 oz.) condensed tomato soup
3/4 c. grated Parmesan cheese
1/2 c. seasoned bread crumbs

Cut zucchini in half lengthwise; scoop out seeds and pulp, leaving a 1/4 inch shell. Chop seeds and pulp; reserve.

In a skillet saute meat, onion, garlic, pepper and oregano in oil. Add chopped pulp and seeds, 1/4 cup soup, 1/2 cup cheese and bread crumbs; blend well. Spoon mixture in shells. Arrange in pan.

Pour remaining soup over and around. Sprinkle with remaining cheese. Bake at 375 degrees for 45 minutes, covered. Uncover and bake 5 minutes longer.