Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots
1 onion, chopped
1 green pepper, chopped
1 can tomato paste
1 Tbsp. Worcestershire sauce
1 tsp. mustard
1 c. sugar
1/2 c. vinegar
3/4 c. cooking oil
8 medium zucchini (about 2 1/4 lb.)
1 (8 oz.) pkg. Cheddar cheese, shredded
2 eggs, beaten
1 c. cooked rice
1/4 c. finely chopped onion
1/4 c. fine dry bread crumbs
1 Tbsp. parsley flakes
1/2 tsp. salt
seasoned salt
paprika

Preparation

Parboil zucchini for about 5 to 7 minutes.
Cool.
Cut in half lengthwise.
Scoop out zucchini pulp, leaving shell.
Place zucchini, cut side down, to drain.
Chop pulp.