Moroccan Lamb and Rice stuffed Zucchini
Serves 4 to 6

6 medium zucchini, 7-to 8-inches in length
1/2 pound lean ground lamb
1 cup finely chopped onions
6 Tbsp. cooked rice
2 eggs
1/4 cup finely chopped fresh parsley
1 tsp. finely cut fresh mint leaves, or substitute 1/2 tsp. crumbled
dried mint
1/8 tsp. cumin
1/ 8 tsp. ground red pepper
1/8 tsp. ground mace
1 tsp. salt (optional)
1/2 cup olive oil
4 medium-sized firm ripe tomatoes, peeled and quartered
1/2 cup water
1/2 tsp. freshly ground black pepper
Wash the zucchini; cut in half lengthwise. Scoop out the the inside
of the zucchini with a small melon baller, leaving a 1/2 inch shell.
In a deep bowl, combine the lamb, 1/2 of the onions, the rice, eggs,
parsley, mint, cumin, pepper, mace and salt. Mix well, until smooth.
Stuff the zucchini with the lamb mixture, dividing it evenly among
them.
Warm the oil in a heavy 12-inch skillet over moderate heat. Add the
remaining 1/2 cup of onions and zucchini pulp; cook for about 5
minutes, until they are soft and slightly browned. Stir in the
tomatoes, water and pepper, and bring to a boil over high heat. In a
13x9x4 baking dish, arrange the zucchini in one layer on top of the
tomatoes, and spoon the liquid over them. Bake in a 350º oven for
about 45 minutes, or until the zucchini are tender. To serve,
arrange zucchini on a platter and pour the tomato sauce over them.