6 med. zucchini, 1 1/2 lb.
1/4 c. butter
1 clove garlic
1 med. onion, chopped
1 c. chopped fresh tomatoes, skin removed
1 c. cooked rice
1/2 tsp. dried oregano leaves
1 tsp. salt
1/4 tsp. cayenne
1/2 c. grated Parmesan cheese

Wash zucchini, cut off stems, cut each in half crosswise. In small amount boiling water with 1/2 teaspoon salt in large saucepan, cook zucchini covered 5 minutes or until just tender; drain well, cool and scoop out seeds. In hot butter in skillet, saute garlic until tender, discard. Add onion, saute. Add tomato, rice, oregano, salt and cayenne; mix well.

Preheat oven to 450 degrees. Sprinkle each side of each zucchini lightly with salt; fill each with rice mixture and sprinkle with Parmesan cheese. Arrange in single layer in buttered baking dish and bake uncovered 15 minutes.