3 med. zucchini
1 c. rice
1 (12 oz.) can tomato puree
1 1/2 lb. chopped meat
1/2 med. diced onion
2 cloves garlic
Salt, oregano, parsley, and Worcestershire to taste
Mozzarella to top

Slice each zucchini in half. Boil until tender. Drain water; cut each lengthwise. Scrape out seeds. Saute onions and garlic; add chopped meat and brown. Drain grease. Add tomato sauce, boiled rice and seasonings. Stuff each of your 6 halves with mixture. Bake until hot. Top with Mozzarella until melted.