middle eastern stuffed zucchini recipe

INGREDIENTS

• 1/2 cup long-grain rice, rinsed well
• 1/2 lb lean ground beef
• 1 small onion, shredded
• 1/3 packed cup chopped parsley
• 1/3 packed cup chopped dill
• 1 can (14.5 oz) diced tomato with juice
• 1/2 cup water
• 2 tbsp Private Reserve extra virgin olive oil
• Scant 1 tsp allspice
• Scant 1 tsp garlic powder
• Salt and pepper

For Zucchini 

• 4 large and very firm tomatoes, divided (3 to be cored and stuffed, and 1 to be sliced)
• 1 small onion, sliced into rounds
• 2 1/2 lb Medium-sized zucchini or Middle Eastern zucchini (about 8 or so zucchini), lightly peeled
• 1 can (14.5 oz) tomato sauce
• 3/4 cup water

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