Middle Eastern Stuffed Zucchini

themediterraneandish.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: For stuffing:

½ cup long-grain rice, rinsed well

½ lb lean ground beef

1 small onion, shredded

⅓ packed cup chopped parsley

⅓ packed cup chopped dill

1 can (14.5 oz) diced tomato with juice

½ cup water

2 tbsp Private Reserve extra virgin olive oil

Scant 1 tsp allspice

Scant 1 tsp garlic powder

Salt and pepper

subheading: For Zucchini:

4 large and very firm tomatoes, divided ( 3 to be cored and stuffed, and 1 to be sliced)

1 small onion, sliced into rounds

2 ½ lb Medium-sized zucchini or Middle Eastern zucchini (about 8 or so zucchini), lightly peeled

1 can (14.5 oz) tomato sauce

¾ cup water

Directions at themediterraneandish.com

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