Stuffed Zucchini

6 medium zucchini, cut in half lengthwise
1/2 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup minced green pepper
2 tsp oregano
1 tbs vegetable oil
1 (10-3/4 oz) can condensed tomatoe soup, divided
1 cup grated Parmesan cheese, divided

-wash zucchini, remove pulp from halves, leaving a 1/4 inch shell, chop pulp and set aside
-cook ground beef, onion, garlic, green pepper, and oregano in hot oil until meat is browned and veggies are tender.
-stir in zucchini pulp, 1/4 cup tomato soup and 1/2 cup grated Parmesan.
-fill zucchini halves with mixture
-place shells in a large baking dish, spoon remaining soup over zucchini.
-sprinkle with remaining cheese
-cover and bake @ 375 for 30 minutes, uncover and bake 5 min more