6 lg. zucchini squash
3/4 tsp. salt
1 lg. can Italian tomatoes
3 oz. tomato paste
1 egg, slightly beaten
1/2 c. bread crumbs
1/3 c. chopped onion
Dash of pepper
1 tbsp. vegetable oil
3/4 lb. ground beef
1/2 tsp. oregano
1/2 tsp. basil
1 clove mashed garlic
1/2 c. sliced onion
1/3 c. grated Parmesan cheese

Warm squash, remove and discard ends. Cut thin slice lengthwise from top of squash. Scoop out seeds, leaving shell 1/8" to 1/4" thick. Cook squash in boiling salted water 5 minutes. Drain well upside down. Combine tomatoes and tomato paste in bowl; break up tomatoes. Mix 3 tablespoons of tomato mixture, egg and bread crumbs. Saute chopped onion and pepper in oil in skillet for 3 minutes. Add ground beef; cook until brown. Add salt and bread crumb mixture to ground beef mixture. Fill squash with mixture. Place in greased 2 quart casserole.

Heat oven to 350 degrees. Combine remaining tomato mixture, oregano, basil, garlic and sliced onion. Pour around zucchini. Sprinkle Parmesan cheese. Cover and bake for 30 minutes; uncover and bake for 10 minutes. Serves 6 to 8.