Ingredients:

• 1 1/2 cups prepared tomato sauce
• 2 med or 1 large zucchini
• 1/2 c. finely chopped onions
• 1/2 tsp. finely chopped garlic
• 1/4 lb. ground chuck, turkey, or mushrooms
• 1/4 lb. favorite sausage
• 1 egg, beaten
• 1/2 c. bread crumbs
• 6 tbsp. Parmesan cheese
• 2 tsp fresh chopped oregano
• salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees
2. Cut zucchini in half, lengthwise.  Spoon out most of pulp leaving hollow boatlike shells.  Set shell aside.
3. Chop pulp coarsely,  Heat 3 tbsp. olive oil in skillet, add the onions, cook for 5-10 minutes or until soft.  Add zucchini pulp and garlic and cook another 5 minutes, stirrling frequently.  Drain contents of skillet.  Saute ground chuck and sausage and drain.
4. In a large mixing bowl, combine vegetables and meat.  Beat in lightly beaten eggs, bread crumbs, 2 teaspoons grated cheese, oregano, salt and pepper.  Spoon stuffing into hollowed shells, mounding top slightly.
5. To bake zucchini, pour the 1 1/2 cups tomato sauce into a shallow 12 x 16 inch baking pan.  Arrange the zucchini on the sauce.  Sprinkle tops with 1/4 cup of cheede, dribble a few drops of olive oil over them, cover dish tightly with foil.  Bake for 30-35 minutes, removing foil after 20 minutes so the tops cqan brown.  Serve directly from baking dish.

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