Submitted by: Mary Redgrave

Ingredients:

-1 large zucchini (14" plus, halved lengthwise, pulp reserved and chopped)
-Leave about 1/4 to 3/8" shell, enough to support filling
-1 lb. ground beef
-3 cloves minced garlic, combined
-1 C tomato puree
-1 1/2 tsp. Italian seasoning, combined
-1 1/2 C. chopped onion
-1 1/2 - 2 C. grated cheese (cheddar or other)

-Saute onion and reserved chopped zucchini pulp in a griddle to remove excess moisture.

-Combine meat mixture with sauce/ onion mixture. Mound back into the zucchini shells.

-Bake shells open faced on a sided cookie sheet for 45 minutes at 350 degrees. Rotate shells half way through.

-Sprinkle the grated cheese over the shells during the last 5 minutes of baking. Shells are done when a fork inserts easily into the skins.

Serves 6 to 8