Stuffed Zucchini Maryann Isaacson Hollister

2 medium zucchini 1 egg beaten

½ lb. ground beef 1 - 14 oz. can crushed tomatoes

½ lb. Italian sausage ½ can tomato soup

½ small onion, chopped ½ c. water

1/4 c. dried bread crumbs

Preheat oven to 350 degrees. Grease or spray a 8 x 8 inch baking dish. Cut zucchini in half lengthwise. With a spoon, scoop out the seeds. Reserve about 3/4 of the seeds for the stuffing. In a medium bowl, Brown beef and sausage and mix together with the chopped onion, egg and reserved zucchini seeds, chopped. Place the meat mixture equally into all of the zucchini halves, mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish. In a bowl stir together the crushed tomatoes, tomato soup and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.