4 lg. zucchini
1 onion, chopped
1 green pepper, chopped
3/4 c. chopped tomatoes
1 1/4 c. tomato juice
1 tsp. dried oregano
2 slices whole wheat toast

Cut the zucchini in half lengthwise, then scoop out pulp. Save shells for stuffing. Dice scooped out zucchini, then place in non-stick skillet with next 4 ingredients and 1/3 cup tomato juice and oregano. Cook until vegetables are limp and fill the shells with cooked mixture and place on baking dish. Pour remaining juice around zucchini and sprinkle with crumbled toast. Bake at 350 degrees for 30 minutes. Serves 8.