Preparing the Zucchini

Cup of Yum
1. Ensure you give the zucchini a thorough wash before beginning the cutting process.
2. Dry them, and then cut each zucchini in half lengthwise.
3. Use a spoon to scoop out the flesh, creating a hollow "boat" shape. Keep the scooped-out zucchini flesh aside.
4. Make sure you leave enough space on the sides and bottom to maintain the shape of the zucchinis.

Preparing the Meat Filling

1. Rinse the rice under cold running water, allow it to drain on a colander, and then transfer it into a large bowl.
2. Add the ground beef, chopped tomatoes, diced onions, salt, freshly ground pepper, tomato paste, olive oil, and chopped herbs to the bowl. 
3. Mix everything together thoroughly until all the ingredients are nicely combined.

Filling the Zucchini Boats

1. Preheat your oven to 190 ℃ (375 ℉).
2. Place the hollowed zucchini boats in a baking dish approximately size of 33 cm x 22 cm (13" x 9") with a minimum of 9 cm (3.5") depth.
3. Generously stuff each zucchini boat with meat filling. Press it down gently to pack the filling.
4. Dilute 1 tablespoon of tomato paste with 1 ½ cups of hot water and pour it over the zucchini boats.

Baking Stuffed Zucchini

1. Cover the baking dish tightly with aluminum foil, and then place it in the preheated oven.
2. Bake them for an hour, or until the rice is soft and the zucchini is tender, and remove the dish from the oven.
3. Sprinkle on a generous amount of cheese, then place the dish back in the oven. I leave some of the zucchini without cheese and serve them with yogurt.
4. Bake for an additional 15 minutes, uncovered, until the cheese melts.
5. Let them cool slightly before serving.