Title: Armenian style zucchini
 Categories: Vegetables
      Yield: 6 Servings
 
      2 lb Zucchini, washed and trimmed
      1 c  Ground lamb shoulder*
    1/2 c  Raw rice
      1    Small onion, chopped fine
      1 tb Chopped parsley
    1/2 c  Stewed tomatoes
           Salt
           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.