|Ground beef/Lamb||1 Pound|
|Onion||1 Large, grated|
|Raw long grain rice||1⁄4 Cup (4 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Minced dill weed||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Zucchini||6 Large (About 8-9 Inches Long)|
|Chicken bouillon||1 1⁄2 Cup (24 tbs)|
Combine the meat, onion, rice, tomato juice, dillweed, salt and pepper to taste in a bowl.
Scrape and wash the zucchini.
Cut off the stem end, scoop it out a little and reserve.
With an apple corer or a sharp knife, scoop out the zucchini leaving an 1/3-inch shell.
Throw away the scooped out pulp.
Fill each zucchini with a little of the meat mixture, pushing it down with the handle of a spoon.
When full, cover with the stem end.
Place a rack on the bottom of a heavy saucepan.
Arrange the zucchini side by side on the rack.
If any filling is left, shape it into small balls and place them on top of the zucchini or between them.
Dot with the butter and pour the bouillon around the vegetables.
Cover with waxed paper or aluminum foil.
Place a plate on top of the zucchini to weigh it down during cooking.
Cover and cook over medium heat for about 1 hour or until the zucchini are tender.
Check occasionally for moisture; if necessary, add a little more bouillon.
Transfer to a serving dish and pour the pan juices over the vegetables.