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- 32 oz medium zucchini
- 7 oz minced meat
- 1 cup short grain rice, washed
- 32 oz red tomatoes, peeled and chopped
- 2 tspns salt
- a dash of ground allspice and black pepper (optional)
- a dash of ground cinnamon (optional)
- 1 tbls shortening or butter
- 5 cloves garlic, crushed with a dash of salt
- 2 cups water
- 4 tbls lemon juice
Wash well zucchini. Remove stems using a knife. Hollow out using an Apple corer. Wash zucchini inside and out. Drain. Filling: Mix minced meat with rice. Stir in salt and spices. Stuff zucchini, shake each after filling it so that the filling is well distributed (do not over stuff). Arrange in a pot. Invert a plate on top. Strain tomatoes using a colander. Add 2 cups of water, shortening, and a dash of salt. Place tomato juice in a pot over medium heat. When it boils, add to zucchini. Cook for 1 hour, or until tender. Add crushed garlic and lemon juice. Cook for 5 minutes. Serve zucchini and sauce hot separately or together in a large bowl.