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.
Originally Submitted
8/15/2010
0 Out of 5 from
0 reviews
You can add this Stuffed Zucchini recipe to your own private DesktopCookbook.
