Stuffed Zucchini

6 tender zucchini
1 lb ground beef
1 well beaten egg
2 tbsp chopped parsley
1/4 cup parmesan cheese
1/2 clove finely chopped garlic
Salt to taste (3/4 tsp)
Bread crumbs (enough to hold mixture together)

Scrape outside rind of zucchini. Remove seeds from inside by cutting off a thin slice at one end and scooping out seeds. A very narrow knife or potato peeler works fine. Salt inside and outside. Mix remaining ingredients together and stuff into zucchini. Bake in well-greased pan in moderate oven at 350 for one hour or until fork-tender. This mixture also makes excellent Salisbury steaks.

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