Ingredients :

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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

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Method :

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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.