6 med. zucchini
1 1/2 lbs. ground beef
4 slices bread
2 tbsp. chopped parsley
2 tbsp. grated Parmesan cheese
1 tbsp. finely chopped onion
1 egg
Salt & pepper
2 (10 1/2 oz.) cans condensed tomato soup
3/4 c. water

Wash zucchini. Don't peel. Cut off thin slice at ends. Boil 10 minutes. Cool. Cut in half lengthwise, scoop out pulp, drain cut side down on rack. Finely chop pulp. Soak bread in water for few minutes, squeeze dry. Mix thoroughly with chopped zucchini, meat, parsley, Parmesan, onion and egg. Season to taste. Fill zucchini shell with meat mixture. Place in slightly greased shallow baking dish. Shape any leftover meat into meatballs, bake with zucchini. Mix tomato soup with water. Pour over zucchini. Bake at 350 degrees for 45 minutes. Makes 6 servings with enough sauce for rice or noodles.