Kousa Mahshi (Zucchini Stuffed with Rice and Meat)

In a bowl, mix the meat and rice well seasoning with the spices.

Remove the stalks of the zucchinis then core out the interior (use a spoon or a corer). Leave about 1 centimeter thickness on the inside.

Stuff each zucchini (by hand or spoon) with the meat and rice mixture. Try not to overstuff the zucchinis by leaving about 1 centimeter empty at the top of each piece as the stuffing expands while it cooks.

In a large saucepan, add 2 to 3 cups of water along with the tomato paste, seasoning it with salt and pepper and bring to a boil.

Reduce the heat, add the stuffed zucchini, and simmer for 55 minutes to 1 hour.

Serve hot with the sauce.