|Long grain rice||1 Cup (16 tbs)|
|Yellow onions||1 , peeled, chopped, and browned|
|Lemon juice||1 Tablespoon|
|Dried dill||1 Teaspoon|
|Tomato sauce||2 Cup (32 tbs), canned|
Cut the zucchini in half, the long way, and scoop out the seeds.
Cook the rice, but keep it firm and nice.
Mix the rice with the yellow onion, salt, pepper, lemon juice, allspice, cinnamon, and dill.
Use to stuff the zucchini shells.
Lay them, face up, in a baking dish, and add tomato sauce to the bottom of the pan.
Do not cover the squash with the sauce.
Cover, and bake in a 350° oven until tender but firm, about 1 hour.