6 (8 inch) or 1 lg. zucchini
1 lb. ground beef
1 minced onion
1 egg, beaten
1/2 c. cracker crumbs
Salt, pepper, garlic salt to taste
1/2 c. grated Parmesan cheese
1 (15 oz.) can tomato sauce

Cut zucchini in half lengthwise; scoop out insides, leaving shell. Brown beef and onion; add squash pulp. Cover and cook until squash is soft. Season with salt, pepper, garlic. Remove from heat, stir in egg, cracker crumbs, 1/4 cup Parmesan cheese, and tomato sauce to moisten. Season squash shells with salt and pepper, stuff with filling.

Place in shallow pan. Spoon small amount of tomato sauce in squash halves; pour remaining sauce around them. Cover and bake at 350 degrees for 30 minutes (about 45 minutes for large zucchini). Remove cover, top with remaining Parmesan cheese and bake 15 minutes longer, until squash is tender and top is toasted.