12 zucchini, 5-6 inches long
1 lb. ground round
1 egg
1 clove garlic, mashed
1 1/2 tsp. salt
1/2 tsp. oregano
1 c. tomato sauce
1 c. red wine
1 beef bouillon cube, dissolved in 1/4 c. hot water
1/2 c. grated Parmesan

Hollow out center of zucchini, mash pulp with egg, garlic, salt, and oregano. Set aside. Brown beef very slightly, add zucchini pulp and simmer for 5 minutes. Combine tomato sauce, wine, and bouillon. Saute zucchini shells and olive oil until lightly browned, pour sauce over, sprinkle with cheese. Bake at 350 degrees for 20 minutes.