Stuffed Zucchini - cooking recipe

Ingredients

zucchini squash
1 lb. hamburg
1/2 to 3/4 c. rice (not Minute rice)
1 chopped onion
salt and pepper
2 to 3 tsp. oregano
1 can whole tomatoes, drained (reserve juice)
1 can tomato paste, divided

Preparation

Cut squash in half lengthwise and scoop out all seeds. Combine the hamburg, rice, onion, salt and pepper, oregano, whole tomatoes and 1/2 can tomato paste.
Mix well and fill squash with this mixture.
To remainder of stuffing, add the tomato juice (reserved), 1/2 can tomato paste and water to make very soupy. Extra rice may also be added.
Put pan in a 350\u00b0 oven; cover and bake until squash is tender, approximately 1 1/2 hours.