6 small zucchini (2 lbs)
1 lb lean ground beef
1 small onion, choped (1/4 cup)
1 tbsp canola oil
1 tbs chopped pimento
1 egg, slightly beaten
1 1/2 tsp sea salt
1/8 tsp white pepper
1 cup soft bread crumbs
1/3 cup grated Parmesan cheese
Trim ends from zucchini, parboil whole in boiling salted water 10 minutes; drain. Cut in half lengthwise; scoop out center, being careful not to break shells. Place in shallow baking pan. Chop scooped out centers, drain well. Set aside. Shape ground beef into a large patty in a frying pan, brown with onion in salad oil 5 minutes on each side; then break into small chunks. Remove from heat. Stir in chopped zucchini, pimento, egg, salt, pepper, and bread crumbs. Spoon into zucchini shells, dividing evenly; sprinkle with cheese. Bake in a 350° F oven for 30 minutes or until tops are golden brown. Serves 6-8.
