Stuffed Zucchini(Serves Two) - cooking recipe

Ingredients

2 (approximately 8-inches long) zucchini
1/4 lb. lean ground beef
1 Tbsp. dry bread crumbs
1 tsp. catsup
1/2 tsp. Worcestershire sauce
1 Tbsp. each: instant minced onion and chopped parsley
1 tsp. celery salt
1 tsp. oregano
dash each: garlic powder and pepper
1 egg, beaten
4 Tbsp. Parmesan cheese

Preparation

Wash zucchini; cut off ends and halve lengthwise.
Drop into pot of boiling water and cook until slightly tender.
Plunge zucchini into cold water, allow to cool, then drain.
Scoop out pulp with a spoon, leaving shell about 1/4-inch thick.
Drain shells on paper towels.