Ingredients

• 6 medium zucchini              
• 1/2 pound ground beef
• 1/3 cup brown rice
• 1/4 cup cilantro, finely chopped
• 1/4 cup parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 3/4 cup onion, finely diced (divided use)
• 3 cloves garlic, minced (divide use)
• 1/4 teaspoon salt
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon (optional)
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 4 ounces pork tenderloin cut in chunks
• 4 cups of water
• juice of 1/2 lemon
• fresh parsley and mint leaves, chopped to garnish

Preparation

1. Wash zucchini and remove ends. Hollow out center using an apple corer, leaving 1/2-inch shell. (Be careful not to pierce the walls or the end.) Do not core all the way through the opposite end. Set aside.
2. In a large bowl, combine ground beef, rice, cilantro, parsley, mint, 1/4 cup onion, 1 clove garlic, salt, allspice and cinnamon. Blend well with hands.
3. Stuff hollow zucchini with this mixture, leaving approximately 1/2-inch at the open end to give room to expand during cooking.
4. Heat a large, deep covered pot on medium-high heat.
5. Sauté remaining 1/2 cup onion in olive oil; add black pepper.
6. Gently place stuffed zucchinis on top of onion, side-by-side. Add pork tenderloin and water.
7. Cover and cook for approximately 40–45 minutes or until rice is tender.
8. During the last 5–10 minutes of cooking add remaining 2 cloves of minced garlic and lemon juice. Garnish with parsley and mint before serving.

Helpful hints

• Substitute 1/2-cup ground lean pork, lamb or chicken in place of ground beef.
• Make this recipe vegetarian by omitting all meat items.
• Yellow squash can be substituted for zucchini.
• Save time by chopping herbs in a food chopper.
• Remember to count as 2 vegetable servings. If you need a lower potassium dish reduce serving size to 1/2 zucchini.