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1
Hollow out each zucchini, working from both ends with a small melon-ball cutter or an apple corer, removing all seeds and leaving shells about 1/3 inch thick.
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2
Discard pulp and seeds.
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3
Wash rice in several changes of cold water in a bowl until water runs almost clear, then drain in a sieve.
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4
Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, 6 to 8 minutes.
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5
Add garlic and cook, stirring, 1 minute, then remove skillet from heat.
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6
Transfer 1/4 cup onion mixture to a bowl and cool slightly.
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7
Add rice, meat, allspice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and mix well with your hands.
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8
Stuff zucchini shells with meat mixture, being careful not to pack tightly (rice will expand during cooking).
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9
Add tomatoes with juice, stock, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to onion in skillet and bring to a simmer.
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10
Put stuffed zucchini in tomato sauce and simmer, covered, until rice is cooked through, 1 to 1 1/4 hours (cut 1 zucchini in half crosswise to check).
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11
If sauce is watery, transfer zucchini to a plate and boil sauce, stirring, until slightly thickened, about 5 minutes, then return zucchini to sauce.
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12
Squeeze lemon over dish before serving.
