- 4 medium zucchini squash
- 3/4 lb. lean ground beef
- 3 tbsp onion, finely diced
- 3/4 tsp. salt
- 1/2 cup tomato puree
- 1 garlic clove, pressed
- 1/4 cup grated Parmesan cheese
Parboil zucchini in salted water 4-5 minutes; split in half lengthwise and scoop our as much pulp as you can and still leave a firm shell.
Brown meat in a non-stick skillet. Drain off fat and add the next 5 ingredients.
Combine with the zucchini pulp and stuff into the zucchini shells. Sprinkle with grated cheese.
Bake at 375 F for 20 minutes.