6 small zucchini (or 3 large cut in half)

1/2 pound ground lamb (or beef)

1/4 cup uncooked rice

2 pressed garlic cloves

1 minced onion

2 teaspoons salt, divided into two−one teaspoon portions

1 8−oz. can tomato sauce

3 cups water

2 tablespoons lemon juice

Wash zucchinis and cut green caps off.

Core each zucchini with a coring knife, scooping out insides.

Save the insides and set aside.

Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt.

Knead well.

Stuff each zucchini with the meat mixture.

If you have more meat mixture than zucchini , make meatballs out of the remaining stuffing.

In the bottom of a 5−quart pot, place the insides of the carved zucchinis, then arrange the stuffed zucchini on top of them.

Add remaining salt, tomato sauce, water and lemon juice.

Bring to a boil on high heat.

Reduce to medium heat and cook for 20 minutes, or until tender.

Serve with rice or bread.