1 1/2 lbs. zucchini (about 4)
1 sm. onion
2 sm. cloves garlic
1 tbsp. oil
1 lb. ground lamb
2 tsp. ground cumin
1/2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
1/4 c. orzo or other sm. pasta
1 (16 oz.) can crushed tomatoes

Heat oven to 350 degrees. Cut zucchini in half lengthwise. Cook in boiling, salted water until tender, 8 to 10 minutes. Rinse in cold water. Scoop out seeds and discard. Chop onion and mince garlic. Cook onion in oil until soft. Add garlic; cook for 1 minute. Crumble lamb. Cook until brown. Stir in cumin, oregano, salt, and pepper to taste. The orzo and tomatoes with liquid. Cook until pasta is tender. Divide lamb mixture among zucchini. Put in buttered baking dish. Bake until filling is golden, 15 to 20 minutes.