3 lbs. zucchini (12 to 14, up to 6 inches in length)
1 c. uncooked rice, rinsed
1 lb. lamb shoulder, finely chopped (ground beef may be substituted)
1/8 tsp. cinnamon
1 tbsp. salt
Pepper to taste
3 lg. tomatoes, peeled and diced (or 1 lb. can stewed tomatoes)

Core zucchini, leaving 1/2 inch walls and being careful not to pierce skin. Rinse in cold water and drain. Place drained rice in a bowl; add meat and seasonings; mix well. Add half of diced tomatoes to meat and mix. Stuff zucchini with the meat mixture 3/4 full or within an inch of the end to allow for rice expansion. Arrange zucchini in pot and pour the rest of the tomatoes on top. Barely cover with water and 2 teaspoons of additional salt. Cover and cook over medium heat for about 35 minutes or until rice is done. Gently remove zucchini to serving platter. Liquid may be poured over the served zucchini, if desired. Seasonings can be varied to taste.