-
1
1.
-
2
In a medium sauce pot, boil the chicken stock and 3/4 teaspoon of salt.
-
3
Once the stock is boiling, stir in the rice, bring back to a boil, cover, reduce the heat to a simmer and cook for 22 minutes.
-
4
After 22 minutes, remove the cover and fluff with a fork.
-
5
Set pan aside.
-
6
2.
-
7
Preheat the oven to 350 degrees F. 3.
-
8
In a large bowl, gently stir together the beef, onion, garlic, Worcestershire sauce, dried parsley, egg, a pinch of salt and pepper, and 1/4 cup of the tomato sauce.
-
9
Once the rice is cooked and cooled, add 3/4 cup to the beef and stir in gently.
-
10
4.
-
11
Slice a bit of the ends off of the zucchini then slice it in half lengthwise.
-
12
Using a spoon, carefully scoop out the seeds and some of the flesh of the zucchini to make a little boat.
-
13
Place the boats on a parchment paper lined rimmed baking sheet and season the zucchini with salt and pepper.
-
14
5.
-
15
Spoon some of the beef mixture into each half of the zucchini.
-
16
If you have leftover beef, lay it on the baking sheet like you are making a meatloaf.
-
17
Spoon another tablespoon or two of the tomato sauce over the stuffed zucchini.
-
18
If youd like, you can then top it with a sprinkle of breadcrumbs.
-
19
6.
-
20
Place on the middle rack in the oven and bake for 30 minutes.
-
21
If the beef is still under-cooked and pink, bake for an additional 10 minutes.
