Stuffed Zucchini, redux

Stuffed Baked Zucchini

4 to 8 globe-shaped zucchini (use the long ones if that’s all you have)

Filling (enough for about 8 zucchini. If making only four, as I did, you’ll have enough filling left to make a small meat loaf)

1/4 cup onion

1 T. extra virgin olive oil

1 pound ground meat (turkey, chicken, or beef)

2 eggs

1/3 cup bread crumbs

minced parsley

salt, pepper

tomato sauce

Boil the zucchini for five minutes. Remove and cool. Slice off the top, then make a circle in the flesh, scoring the circle into many parts. Remove the interior of the zucchini using a grapefruit spoon. Discard.

Saute the onion in the olive oil. Place the remaining ingredients, with the exception of the tomato sauce, in a mixing bowl. Add the onion and mix everything well. Stuff the zucchini with the mixture, and put the zucchini cap on top, then cover the casserole and bake at 350 degrees for about 45 minutes.