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| 4 | zucchini medium |
| 1 | Onion, yellow, chopped |
| 1 | egg beaten |
| 1/2 x ca. 450 g | Ground beef, lean |
| 2 Tasse | Spaghetti sauce, canned * |
| 2 Esslöffel | Parsley fresh, chopped |
| 1 Tasse | Rice, long grain cooked |
| 1 | Garlic clove chopped |
| 2 Esslöffel | olive oil |
| 1/2 Tasse | bread crumbs |
| 3 Esslöffel | Dill, fresh, chopped |
| 2 Esslöffel | parmesan grated |
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* store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. The Andersons' Food Garden
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