Stuffed Zucchini

1. 1

   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.

2. 2

   Mix well and fill squash with this mixture.

3. 3

   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.

4. 4

   Put pan in a 350u00b0 oven; cover and bake until squash is tender, approximately 1 1/2 hours.

No additional tips available.