1 1/2 lbs. ground beef
6 med. zucchini
4 slices bread
2 tbsp. chopped parsley
1 tbsp. finely chopped onion
1 egg
2 tbsp. Parmesan cheese
Salt and pepper to taste
2 (10 1/2 oz.) cans condensed tomato soup
3/4 c. water

Wash zucchini; do not peel. Cut off thin slices at ends. Boil for 10 minutes. Cool. Cut in half lengthwise; scoop out pulp; drain cut side down on rack. Finely chop pulp. Soak bread in water for a few minutes; squeeze dry. Mix thoroughly with chopped zucchini, meat, parsley, Parmesan, onion, and egg. Season to taste. Fill zucchini shells with meat mixture; place in lightly greased shallow baking pan. Shape left over meat into meatballs and bake with zucchini mix, tomato soup, and water. Pour over zucchini. Temperature: 350 degrees. Time: 45 minutes. Yield: 6 servings with enough sauce for rice or noodles.