Recipe: Beef Stuffed Zucchini


4 small or 6 tiny zucchini
4 oz. ground beef
1/4 cup finely chopped onion
1 Tbsp. olive oil
1 large tomato
1 garlic clove, minced
1/4 teaspoon ground cumin
½ tsp salt
1 cup cooked rice
1/4  cup grated cheese


Wash zucchini and drop in boiling water for  6 minutes.  Drain and let cool.  Sauté ground beef and onion oil until tender.  Add garlic and cook briefly.  Remove from heat. Cut zucchini in half lengthwise, and use a spoon to scoop out insides, leaving a thin shell.  Chop insides. Mix together all ingredients except zucchini shells.  Mound filling generously into shells.  Place in lightly oiled baking pan and bake, uncovered, at 350° about 20 minutes.