Angie's Stuffed Zucchini

• 2 large zucchini
• ½ pound ground beef
• ½ medium onion, chopped
• 2 tbsp. chopped parsley
• 1 tsp. oregano
• ½ tsp. salt
• ¼ tsp. pepper
• 1/3 cup grated Romano cheese
• ½ cup grated cheddar cheese
• ¾ cup fine, dry bread crumbs
• 1 cup well-seasoned tomato sauce

Preheat the oven to 350°F. Halve the zucchini and scoop out the innards, leaving a wall ½ inch thick all around. Dice the flesh and put it into a large bowl. Put the shells into a shallow baking dish or casserole dish. Brown the beef with the onion; drain off any excess fat.

Combine the dried squash with the beef mixture, then stir in the parsley, oregano, salt, pepper, about half the Romano, the cheddar, crumbs, and about 1/3 of the tomato sauce. Mix well, then spoon into the shells. Spread the remaining tomato sauce over the tops, then sprinkle with the remaining Romano cheese. Bake at 350°F for 30 minutes. Serve hot.Serves 4.