Middle Eastern Stuffed Zucchini Recipe

medium grain rice, rinsed

lean ground beef

small onion, peeled, shredded

packed cup chopped parsley

packed cup chopped dill

ned diced tomato

water

extra virgin olive oil

Scant 1 tsp allspice

Scant 1 tsp garlic powder

Salt and pepper

large and very firm tomatoes, divided (3 to be cored and stuffed, 1 to be sliced)

small onion, sliced into rounds

Medium-sized zucchini or Middle Eastern zucchini (about 8 or so zucchini), lightly peeled

tomato sauce

water