5-8 lb. zucchini, cut in half lengthwise
4 tbsp. oil or salad oil
Salt
1 lg. onion, finely chopped
1 lb. ground beef
1/2 c. canned tomato sauce
1/2 tsp. thyme leaves
3/4 tsp. salt
Bread crumbs
1/4 c. shredded Parmesan cheese
3 eggs

Scoop soft, seed center from zucchini halves. Score flesh in 1 inch squares cutting through to outer skin. Rub flesh with 2 tbsp. of oil and sprinkle lightly with salt; set aside.

Heat remaining 2 tbsp. oil in a wide frying pan. Add onion and cook until soft, stirring. Add meat and cook over high heat until no longer pink. Add tomato sauce, thyme and salt. Simmer rapidly about 5 minutes, stirring, then remove from heat.

Combine meat sauce with cheese, eggs and bread crumbs and blend. Mound all the mixture into the zucchini, patting firmly into place.

Bake in baking pan with about 1/2 inch of water. Bake uncovered in a 325 degree oven for 1 1/4 hours or until tender. Top with cheese.