Peel the zucchini and cut into 3 inch lengths. Scoop out the centers. Soak the vegetable in cold salted water about one
half hour.
Mix the lamb with the rice, onion, parsley, tomatoes, salt and
pepper. Drain the zucchini and fill the hollows with the lamb mixture. Arrange in a saucepan and add water to the depth of one inch. The water should not reach more than halfway up the sides of the zucchini.
Cover the pan tightly and simmer over low heat until the rice is tender, about one hour. Check from time to time to see that the water has not evaporated
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