Ingredients Jump to Instructions ↓

  1. 4 to 5 medium zucchini

  2. 1-1/2 cups soft bread crumbs

  3. 1 tablespoon minced fresh parsley

  4. 1/4 cup grated Parmesan cheese

  5. 1 small onion, chopped

  6. 1 egg, lightly beaten

  7. 1 teaspoon salt

  8. 1/2 teaspoon pepper

  9. 1-1/2 pounds lean ground beef

  10. 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  11. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. 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. Yield: 8-10 servings.


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