Cut 2 large zucchinis in half, lengthwise. Scoop seeds and flesh from zucchinis, leaving hollowed out shells. Discard about half the flesh, put other half in large bowl. Mix with the flesh: 1 1/2 lbs lean ground beef, 1/2 can tomato soup, 1 large egg, 1/3 cup chopped yellow pepper, 1/2 tsp garlic powder and 1 tbsp Italian seasoning. Spoon mixture in to zucchini shells. Place shells on baking sheet and bake at 350 for 25 minutes. Sprinkle grated parmesan on each zucchini, continue baking for about 10 minutes.