Stuffed Zucchinis With Tomato Sauce

Photo: Mimi Cooks

Ingredients

1 (2 pound) Zucchinis or Squash

Stuffing consists of:

1 cup Uncooked short grain Rice (Egyptian rice), washed and drained

2 mediums diced tomatoes

1 Large Chopped Onion

1/2 cup chopped parsley

Cooking oil

Allspice, salt and pepper to taste

Sauce:

1 (19 OZ) can of tomato paste, diluted with enough water to cover the

salt and pepper to taste.

Preparation

Core zucchini to make shells about 1/4-inch thick; be careful not to pierce it. Rinse in cold water and drain.

In a large bowl, mix rice, diced tomatoes, chopped onions, parsley, oil, allspice, salt and pepper.

Stuff zucchinis with the rice mix, leaving about 1 inch at top for rice to expand.

Place zucchinis in a deep pot, try placing them with open ends up.

Add diluted tomato paste, make sure the zucchinis are covered with the sauce.

Cover pot tightly and bring to a boil on high heat.

Simmer on medium heat until rice is done, for about 45 to 55 minutes.

Gently remove zucchini to a platter. Put the sauce in a bowl and serve together hot or at room temperature.

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About

This is a vegetarian recipe, but you might add to the stuffing about half or less of ground beef or lamb, whatever suits your taste.

Stuffed vegetables recipes are common in the Levant region.Usually the vegetables are stuffed with a mix of short grain rice, ground meat, onions and spices. People stuff zucchinis, eggplants, any size and color, turnips, bell peppers, tomatoes, potatoes and any vegetable they can hollow! Different sauces are used to cook the stuffed vegetables in but the most common ones are tomato sauce and yogurt sauce.