Categories: Vegetables 
      Yield: 6 servings 
  
      2 lb Zucchini, washed and trimmed        1 tb Chopped parsley 
      1 c  Ground lamb shoulder*             1/2 c  Stewed tomatoes 
    1/2 c  Raw rice                                 Salt 
      1    Small onion, chopped fine                Black pepper 
  
  *Note: May use lamb patties. Peel the zucchini and cut into 3 inch lengths. 
  Scoop out the centers. Soak the vegetable in cold salted water about one 
  half hour. mix the lamb with the rice, onion, parsley, tomatoes, salt and 
  pepper. Drain the zucchini and fill the hollows with the lamb mixture. 
  Arrange in a saucepan and add water to the depth of one inch. The water 
  should not reach more than halfway up the sides of the zucchini. Cover the 
  pan tightly and simmer over low heat until the rice is>>> tender, about one 
  hour. Check from time to time to see that the water has not evaporated. 
  Source: New york Times Cookbook.