Presoak a clay pot, top and bottom, in water for 10 minutes.
Cut a narrow slice out of the zucchini lengthwise and hollow out the inside. Chop the scooped out flesh and set aside.
In a large mixing bowl, combine the onion, rice, tomato sauce, salt, oregano, and garlic and add the reserved chopped zucchini flesh.
Stuff the zucchini shell with the mixture and place in the presoaked pot. Add chicken stock. Sprinkle with the grated Parmesan cheese.
Cover the pot and place it in a cold oven.
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