4 large zucchini
1 onion, chopped
1 green pepper, chopped
3/4 cup tomato, chopped
1 1/4 cup of tomato juice, divided use
1 teaspoon dried oregano
2 slices whole wheat toast
Cut the zucchini in half lengthwise, then scoop out pulp.
Save shells for stuffing.
Dice zucchini pulp, then place in non-stick skillet with next 4 ingredients and 1/3 cup tomato juice and oregano.
Cook until vegetables are limp and fill the shells with cooked mixture and place on baking dish.
Pour remaining juice around zucchini and sprinkle with crumbled toast.
Bake at 350ºF. for 30 minutes.