Zucchini

Fireworks Zucchini

Ingredients:

•	2 pounds zucchini, washed and trimmed
•	1 cup ground lamb, preferably shoulder, or 1 pound lamb patties
•	1/2 cup rice
•	1 small onion, chopped fine
•	1 tablespoon chopped parsley
•	1/2 cup stewed tomatoes
•	Salt and freshly ground pepper to taste

Directions:
1 Peel the zucchini and cut into 3-inch lengths. Scoop out the centers. Soak the vegetable in cold salted water about 1/2 hour.

2 Mix the lamb with the rice, onion, parsley, tomatoes, salt and pepper.

3 Drain the zucchini and fill the hollows with the lamb mixture. Arrange in a saucepan and add water to the depth of 1 inch. The water should not reach more than halfway up the sides of the zucchini.

4 Cover the pan tightly and simmer over low heat until the rice is tender, about 1 hour. Check from time to time to see that the water has not evaporated.