Lamb & Rice Stuffed Zucchini

Ingredients

• 4-6 large zucchini
  
• 2 1/2 cups cooked jasmine rice
  
• 1 small red onion, diced
  
• 2 garlic cloves, minced
  
• 2 teaspoons sea salt
  
• 1/2 teaspoon black pepper
  
• 2 teaspoons Weber roasted garlic & herb
  
• 2 teaspoons parsley (1 tsp in filling, 1 tsp over zucchini)
  
• 1/2 teaspoon allspice
  
• 1-2 cans stewed tomatoes, blended
  
• 2 tablespoons olive oil
  

Directions

1. Cut zucchini in half lengthwise, and carefully scoop out the flesh with a spoon creating an opening for the filling. Be careful not to break the zucchini.
2. In a large mixing bowl combine ground lamb, rice, onions, garlic, and seasonings; mix very well, using your hands if necessary.
3. Cover with foil and bake at 375 for 45 minutes.