6 med. zucchini
4 slices bread
2 tbsp. grated Parmesan cheese
1 egg
2 (10 1/2 oz.) cans condensed tomato soup
Mozzarella cheese
1 1/2 lb. ground meat
2 tbsp. chopped parsley
1 tsp. onion, chopped fine
3/4 c. water
Salt and pepper

Cut zucchini in half lengthwise, scoop out pulp. Finely chop pulp. Soak bread in water a few minutes, squeeze dry. Mix thoroughly with pulp, meat, parsley, Parmesan, onion and egg. Fill zucchini. Place in a lightly greased shallow baking dish.

Shape leftover meat into meatballs. Bake with zucchini. Mix tomato soup and water. Pour over zucchini. Bake at 350 degrees for 1 1/2 hours. After baking cover with Mozzarella cheese and melt. May be served with rice or noodles.