Cut the zucchini in half lengthwise and scoop out the seeds. Cook the rice. Mix the rice with the yellow onion, salt, pepper, lemon juice, allspice, cinnamon, and dill.
Stuff the zucchini shells with the rice mixture. Spread the tomato sauce on the bottom of a baking dish and lay the stuffed shells, face up, on top of the sauce.
Cover and bake for one hour at 350F (until the zucchini is tender, but firm) Serve with a little of the tomato sauce on top.
Source: The Recipe Page Newsletter - 1/25/98
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