Lebanese Zucchini
By: Kelsey Ganes
Published: Friday, February 12, 2010 - 5:09pm

Ingredients




4 mediums Zucchini
1 cup Long-grain rice
1 Yellow onion, peeled, chopped, and browned
Salt and pepper to taste
1 tablespoon Lemon juice
1 teaspoon Allspice
1 teaspoon Dried dill
1 teaspoon Cinnamon
2 cups Tomato sauce (canned is fine)

Preparation

1 Cut the zucchini in half lengthwise and scoop out the seeds.  2 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. 3 Spread the tomato sauce on the bottom of a baking dish and lay the the stuffed shells, face up, on top of the sauce.
 4 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.