Stuffed Zucchini

Ingredients:

4 zucchini (about 2 ¼ pounds)
½ pound very lean ground beef
¾ cup chopped onions
1 tsp minced garlic
¼ pound mushrooms, chopped
3 tsp crushed dried marjoram
3 tbsp finely chopped parsley
¾ cup fresh, unsalted bread crumbs
1 egg, lightly beaten
2 tbsp peanut, vegetable or corn oil
Freshly ground black pepper to taste

Directions:

Trim off end of each zucchini
Slice in half lengthwise
Using a melon baler or a spoon. Scrape out the center of each zucchini half to
make casings for stuffing
Walls should be ¼ inch thick
Reserve the scraped out pulp
Chop the pulp
There should be 1 ¾ cups

Bring enough water to boil to cover the zucchini casings when added
Parboil for ten minutes, drain

Heat skillet and add ground beef, stirring with the side of a heavy metal spoon to
break up lumps until the meat loses its red color
Add the onion and the garlic and cook, stirring occasionally, until the onion wilts
Add the mushrooms and zucchini pulp
Cook for about 5 minutes

Remove from heat and add the marjoram, parsley, bread crumbs, egg and pepper
Return to stove and heat briefly
Add equal amounts of the filling to each zucchini half, piling it up and smoothing
it over

Brush the baking dish with half the oil
Arrange the zucchini halves, stuffed side up in the dish
Dribble the remaining oil on top
Bake 45 minutes in 375 oven