Ingredients:
3 large zucchini
1 large onions, chopped
1 lb lean ground beef, uncooked
3/4 cup short-grain rice, uncooked
2 tablespoons parsley, chopped
1 teaspoon allspice
1 teaspoon salt
1 teaspoon pepper
3 cups plain nonfat yogurt
1 eggs
1 tablespoon cornstarch
1 teaspoon salt
3 cloves garlic, minced
Directions:
Preheat oven to 375 degrees.
Cut zucchini lengthwise and remove seeds.
Place cut side up in one or two large casseroles dishes (depending one the size of the squash.) Spray a large skillet with oil cooking spray, gently cook onion until transparent.
Combine cooked onions with ground beef, rice, parsley, allspice, salt and prpper, and mix throughly.
Fill each zucchini boat with the meat mixture, mounding it up and packing it in.
Pour 1 cup (240ml) water on the bottom of each pan, around the squashes.
cover pans tightly with aluminum foil, bake 45 minutes.
Meanwhile, prepare yogurt sauce: In a heavy saucepan, combine yogurt, egg white, cornstarch, and salt.
Stir mixture over medium heat until it comes to a boil.
continue to stir and cook for 5 minutes; it will thicken slightly as it cooks.
Add garlic and cook for another 2 minutes, stirring constantly.
When Zucchini has cooked for 45 minutes, remove from oven, uncover, and pour yogurt sauce over Zucchini.
Return to oven, uncovered and cook for 10 minutes more.
Servings: 6
Time preparation: 25 min.
Time total: 80 min.