Beef Stuffed Zucchini

 Beef stuffed zucchini

4 medium zucchini

¾ pound ground beef

¼ cup dried breadcrumbs

¼ cup grated parmesan cheese

¼ cup tomato juice

2 eggs, beaten

2 tablespoons minced fresh parsley

½ teaspoon whole rosemary, crushed

¼ teaspoon garlic salt

Vegetable cooking spray

Cook whole zucchini in boiling water in a large skillet 7 minutes or until tender but still firm. Drain and let cool to touch. Cut each zucchini in half lengthwise; remove pulp, and chop, leaving a ¼ inch shell. Set aside.

In the same skillet, brown meat, stirring to crumble. Drain meat in a colander, and pat dry with a paper towel. Combine zucchini pulp, meat, and remaining ingredients except cooking spray; fill zucchini shells with mixture.

Place stuffed zucchini in a large baking pan coated with cooking spray. Bake in a 350 degree oven for 25 to 30 minutes.

Yield: 4 servings