1 1/2 cups cooked rice
6 small zucchini
1 tpsp. cooking oil
1/2 cup onion, chopped
1 lb. (1 cup) lean lamb shoulder, finely chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground all-spice
1/4 cup toasted sunflower seeds
28 ounce can tomatoes
1 tsp. sugar
1/2 tsp. dried basil
Cook rice according to package instructions.
Steam zucchini on rack in a large kettle containing about 2
inches boiling salted water until crisp-tender. Split each zucchini
lengthwise, scoop out seeds and pulp to hollow out interior.
Heat oil in skillet over medium heat. Add onion and stir until
limp. Add lamb and cook, stirring continuously, until lightly
browned. Remove from heat; add 1 teaspoon of salt, the pepper,
all-spice, and sunflower seeds. Combine rice and meat mixture
in large bowl. Fill zucchini shells with mixture, mounding up
high. Place zucchini in shallow 9X13" baking dish. Strain tomatoes
through sieve to remove seeds; place tomatoes, sugar, and remaining
1/2 teaspoon salt in saucepan. Stir mixture just until it boils;
then pour evenly over squash. Sprinkle on dried basil. Bake
at 350° for approximately 20 minutes or until thoroughly
heated.
Yield: 6 servings.