Lamb and Rice Stuffed Zucchini

1 1/2 cups cooked rice
6 small zucchini
1 tablespoon cooking oil
1/2 cup onion, chopped
1 pound (1 cup) lean lamb shoulder, finely chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon ground all-spice
1/4 cup toasted sunflower seeds
28 ounce can tomatoes
1 teaspoon sugar
1/2 teaspoon dried basil

Cook rice according to package instructions. Steam zucchini on rack in a large kettle containing about 2 inches boiling salted water until crisp-tender. Split each zucchini lengthwise, scoop out seeds and pulp to hollow out interior. Heat oil in skillet over medium heat. Add onion and stir until limp. Add lamb and cook, stirring continuously, until lightly browned. Remove from heat; add 1 teaspoon of salt, the pepper, all-spice, and sunflower seeds. Combine rice and meat mixture in large bowl. Fill zucchini shells with mixture, mounding up high. Place zucchini in shallow 9X13" baking dish. Strain tomatoes through sieve to remove seeds; place tomatoes, sugar, and remaining 1/2 teaspoon salt in saucepan. Stir mixture just until it boils; then pour evenly over squash. Sprinkle on dried basil. Bake at 350° for approximately 20 minutes or until thoroughly heated.

Yield: 6 servings.