|Cubed lamb||1 Pound, chopped with the metal blade, 1 cup at a time|
|Tomatoes||2 , chopped with the metal blade|
|Frozen peas||1⁄4 Cup (4 tbs), Defrosted|
|Boiled rice||1⁄2 Cup (8 tbs)|
|Beef broth/Beef bouillon||1 Cup (16 tbs)|
|Swiss cheese||4 Ounce, shredded|
Wash and trim ends from zucchini.
Cook in boiling water 5 minutes.
Halve lengthwise and scoop out seeds with a spoon.
Season halves with salt and pepper.
Brown the lamb in a skillet.
Drain, and add tomatoes, peas, and rice.
Season to taste with salt and pepper.' Fill zucchini halves with mixture.
Place in a casserole dish.
Add broth, and cover.
Bake at 350Â°F for 20 minutes.
Top with cheese and bake 10 minutes longer, uncovered.
Serve at once.