Stuffed Parmesan Zucchini | Bertolli Olive Oil

Ingredients

• 4 large zucchini, halved, flesh scooped out
• 500g lean beef mince
• ½ cup medium grain white rice
• 1 x 420g tin tomato soup
• 1 egg
• ½ brown onion, finely chopped
• Sea salt and freshly cracked black pepper
• Bertolli Organic Robusto Extra Virgin Olive Oil
• 8 tbsp panko breadcrumbs
• 4 tbsp finely grated parmesan cheese
• Parsley, to serve