If you have a large Middle Eastern population in your area, you might actually find squash called kusa (or cusa) or tatuma in your market. Sauté the leftover zucchini with some chopped onion and tomato for a delicious omelet filling.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Easy

8 6-inch-long zucchini (about 3 pounds), ends trimmed
12 ounces ground lamb
3/4 cup instant brown rice
1 3/4 teaspoons dried marjoram, divided
1 1/4 teaspoons ground cumin, divided
1 1/4 teaspoons dried mint, divided
1/4 teaspoon ground allspice, divided
1/4 teaspoon salt
Pinch of cayenne pepper
1 28-ounce can tomato sauce, preferably chunky

1. Preheat oven to 350ºF.
2. Hollow out each zucchini using a zucchini corer or small, flexible paring knife, leaving 1/8-inch-thick walls.
3. Combine lamb, rice, 1 1/4 teaspoons marjoram, 3/4 teaspoon cumin, 1/2 teaspoon mint, 1/8 teaspoon allspice, salt and cayenne in a medium bowl. Loosely stuff each zucchini with the lamb mixture. Place the stuffed zucchini in a 9-by-13-inch baking pan.
4. Combine tomato sauce with the remaining 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 3/4 teaspoon mint and 1/8 teaspoon allspice in a medium saucepan. Bring to a boil over high heat. Pour over the zucchini. Cover the pan with foil.
5. Bake, turning the zucchini halfway through cooking, until the zucchini and rice are tender and the filling reaches 165ºF on an instant-read thermometer, 40 to 50 minutes. Serve the zucchini with the sauce.

NUTRITION INFORMATION: Per serving: 390 calories; 18 g fat (7 g sat, 7 g mono); 83 mg cholesterol; 31 g carbohydrate; 28 g protein; 6 g fiber; 724 mg sodium; 742 mg potassium.

Nutrition bonus: Vitamin C (50% daily value), Vitamin A (40% dv), Iron (30% dv), Potassium (21% dv), Folate (17% dv).

2 Carbohydrate Servings

Exchanges: 1 starch, 3 vegetable, 3 medium fat meat

TIP: Note: To hollow out the squash you will need to use a flexible paring knife or the tool that is designed just for the task: a zucchini corer. Fine one online at lebaneseproducts.com.

I will NOT be making this again. Although I have never cooked with ground lamb before, the meat was very dry. And is the rice supposed to be cooked before mixing with the meat?...that kind of had a funny texture. Finally, neither the meat or the sauce really had any flavor although I used the proper amounts of all seasonings. I am really glad I only made a half recipe.

Angela , Westland, MI

Last night I made three dinners. When this one came out of the oven my husband who is Lebanese was hovering near the oven waiting. Even though we had already eaten dinner he couldn't resist taste testing it. He was so excited and happy, and said, "This is the way my Mom made them." I will definitely be making this again.

Anonymous, Lowell, MA