Preheat oven to 375 degrees. Parboil 4 medium zucchini squash 4 or 5 minutes. Drain. Split in half lengthwise and scoop out as much squash as you can - but leave the shells firm. Brown:

3/4 lb. hamburg

Drain off fat. Add:

3 tbsp. diced onions
1/2 c. tomato puree or sauce
Salt and pepper to taste
1 clove garlic, pressed (optional)

Simmer 5 minutes. Combine with chopped squash meat. Stuff into zucchini shells. Sprinkle with 1/4 cup Parmesan cheese. Bake 20-25 minutes. Serves 4.

Shallots are for babies - onions are for men - garlic is for heroes.