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STUFFED ZUCCHINI GREEK STYLE 
3 zucchini halved lengthwise
1/2 c. olive oil
3 onions, chopped
1 can tomatoes (16 oz.)
1 c. rice
1/2 c. water
1/4 c. fresh chopped parsley or 2 tsp. dried parsley
Salt and pepper to taste
1 c. raisins or Greek currants
1/2 c. water, more if needed
1 c. diced meat (optional)

Meatless main dish for 6. Turn it into a meaty main dish by adding 1 cup diced lamb or beef just before stuffing the shells.

Scoop out pulp from zucchini to leave a shell about 1/2 inch thick. Chop and reserve pulp. Parboil zucchini halves in salted water for 5 minutes. Drain. Saute onions and zucchini pulp in olive oil until soft. Add tomatoes, rice, water, parsley, salt, pepper, and raisins. Add water slowly as mixture thickens. Cook until rice is done. Add meat if desired. Fill zucchini shells and bake for 20 minutes at 350 degrees.

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