Middle Eastern Stuffed Zucchini

This recipe is vegetarian, but if you're a carnivore, you can add minced lamb to the stuffing.

4 large zucchinis
1 onion, chopped finely
4 cloves garlic, crushed
1/2 cup uncooked rice
1 large can of tomatoes (or equivalent of fresh tomatoes)
1/2 bunch parsley, chopped
handful pine nuts
allspice
chili flakes
salt & pepper

Cut one end off each of the zucchinis and remove the flesh in the centre, being sure not to puncture the outer shell. Rinse. Combine the rice, onions, parsley, pine nuts, garlic and spices to taste (go easy on the allspice and chili flakes). Chop the tomatoes and add enough to the rice etc to make it a wet mixture (about half). Stuff the zucchinis with the rice mixture, leaving a little space at the top for the rice to expand. Stand the zucchinis on their ends in a saucepan with the cut end facing up. Put the remaining tomatoes (and any leftover stuffing, if you like) in the sauacepan around the zucchini. Add enough water to come about 2/3 of the way up the zucchini. Cover and cook over medium heat for 30 mins, or until rice and zucchini are soft. Serve with some of the sauce.

You can also stuff capsicum, eggplants, tomatoes etc in this way.