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.
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.