Stuffed Zucchini (Mahshee)
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Filling:
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1 c  Rice; washed and soaked for 1 hour
2 tb Tomato paste
3 tb Cooked lentils
1 sm Onion; grated
3 cl Garlic; or less, crushed
1 tb Cinnamon
2 ts Cumin
2 tb Fresh cilantro (approximate); minced
Salt and pepper

Fill-ees:
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4 zucchini with the tops off and the insides scooped out with a corer
or peeler. A long tedious task that I do in front of the TV--be
careful to to break the skin! Yours or the zucchini!

Instructions:
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I would double the filling and thus the zucchini!

Core those suckers and then throw the filling together in a bowl.
Fill each zucchini only 3/4 full and place the top on it. I taper the
top with a knife so it fits on. Place lettuce leaves in the bottom of
the largest pot you have, so the zucchini don't burn. Put the
zucchini in bottom-down if they will fit that way. Try to secure in
place by wedging potatoes or whateverto keep in place.

Cover with water or broth (well salted--very important--maybe add
more!) and add the rest of the small can of tomato paste and a
chopped onion and some garlic, cumin, whatever, and coover with lid
and cook about 45 minutes to 1 hour on medium high until boiling and
then reduce to medium/low to simmer. After the hour check a zucchini
to see if the rice is done... If so then you are done. Remove the
zucchini onto a serving platter and spoon a little liquid over them.
Discard lettuce and whatever else. You can ccover with a onion-mint
yohurt sauce and garnish with a sprinkle of paprika for color. Yum!