Lunch: Meatball Stuffed Zucchini Recipe

Ingredients

4 to 5 medium zucchini
1-1/2 cups soft bread crumbs
1 tablespoon minced fresh parsley
1/4 cup grated Parmesan cheese
1 small onion, chopped
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water

Instructions

Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Finely chop pulp.
In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings. Crumble beef over mixture and mix well.
Fill zucchini shells with meat mixture. Place in a 13-in. x 9-in. baking dish. Combine tomato soup and water; pour over zucchini. Bake at 350 ° for 45-50 minutes.

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