4 med. zucchini (2 lg.)
1 lb. ground beef or lamb
1 sm. onion, chopped
1 clove garlic, minced
1 tsp. leaf oregano
1/4 c. grated Parmesan cheese
1 can (10 3/4 oz.) condensed tomato soup

Preheat oven to 375 degrees. Cut off stem end of zucchini. Peel. Cut zucchini in half lengthwise, scoop out seeds and pulp leaving a 1/4 inch shell. In fry pan, brown ground beef, onion, garlic and oregano. Drain excess fat. Add chopped zucchini pulp, Parmesan cheese and 1/4 of soup.

Arrange zucchini shells in shallow baking pan. Spoon meat mixture into shell. Spoon remaining soup over top and sprinkle with additional Parmesan cheese. Cover and bake 35-40 minutes or until zucchini are tender, removing cover during last 5 minutes.