Stuffed Zucchini - cooking recipe

Ingredients

6 medium zucchini (1 1/2 lb.)
boiling water
salt
1 clove garlic, split
1 medium onion, chopped
1 c. chopped fresh tomato (skinless)
1 c. cooked rice
1/4 c. chopped parsley
1/2 tsp. dried oregano leaves
1/4 tsp. cayenne
1/2 c. grated Parmesan cheese

Preparation

Wash zucchini; cut off stems.
Cut each in half lengthwise. Using the curved contour blade on the grapefruit knife, hollow out the zucchini halves, leaving 1/2-inch edge all around.
Cook zucchini in boiling, salted (1/2 teaspoon) water 5 minutes; drain. Saute garlic in hot butter.
Discard garlic; add onion and saute. Add tomato, rice, parsley, oregano, 1 teaspoon salt and the cayenne.
Toss with fork.
Preheat oven to 450\u00b0.
Salt inside of zucchini; fill with rice.
Sprinkle with cheese.
Bake, uncovered, 15 minutes.
Brown under broiler.