We’ve had this only once but it is definitely going to be made again.

Ingredients

• 8 6-inch-long zucchini, (about 3 pounds), ends trimmed
• 12 ounces ground lamb
• 3/4 cup instant brown rice
• 1 3/4 teaspoons dried marjoram, divided
• 1 1/4 teaspoons ground cumin, divided
• 1 1/4 teaspoons dried mint, divided
• 1/4 teaspoon ground allspice, divided
• 1/4 teaspoon salt
• Pinch of cayenne pepper
• 1 28-ounce can tomato sauce, preferably chunky

Directions

• Preheat oven to 350°F.
• Hollow out each zucchini using a zucchini corer or small, flexible paring knife, leaving 1/8-inch-thick walls.
• Combine lamb, rice, 1 1/4 teaspoons marjoram, 3/4 teaspoon cumin, 1/2 teaspoon mint, 1/8 teaspoon allspice, salt and cayenne in a medium bowl.
• Loosely stuff each zucchini with the lamb mixture. Place the stuffed zucchini in a 9-by-13-inch baking pan.
• Combine tomato sauce with the remaining 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 3/4 teaspoon mint and 1/8 teaspoon allspice in a medium saucepan.
• Bring to a boil over high heat.
• Pour over the zucchini.
• Cover the pan with foil.
• Bake, turning the zucchini halfway through cooking, until the zucchini and rice are tender and the filling reaches 165°F on an instant-read thermometer, 40 to 50 minutes.
• Serve the zucchini with the sauce.

Source: www.eatingwell.com

Notes: To hollow out the squash you will need to use a flexible paring knife or the tool that is designed just for the task: a zucchini corer. Find one online at www.lebaneseproducts.com