Veggie Wednesday

Lebanese Zucchini
From The Frugal Gourmet
Jeff Smith

Serves 8

4 medium zucchini
1 cup long-grain rice
1 yellow onion, peeled, chopped, and browned
Salt and pepper to taste
1 tablespoon lemon juice
½ teaspoon allspice
1 teaspoon dried dill
½ teaspoon cinnamon
2 cups tomato sauce, canned

Cut the zucchini in half lengthwise and scoop out the seeds.
Cook the rice. Mix the rice with the yellow onion, salt, pepper,
lemon juice, allspice, cinnamon, and dill.
Use to stuff the zucchini shells. Lay them, face up,
in a baking dish, and add tomato sauce to the bottom of the pan.
Do not cover the squash with the sauce.
Cover, and bake in a 350° F oven until tender but firm, about 1 hour.
Serve with a little of the tomato sauce on top.