Name: Lebanese Zucchini
Ingredients: 4 md Zucchini; 1 c Long-grain rice; 1 Yellow onion, peeled, chopped, and browned; Salt and pepper to taste; 1 tb Lemon juice; 1/2 ts Allspice; 1 ts Dried dill; 1/2 ts Cinnamon; 2 c Tomato sauce, canned

Tight races are lost when a runner chooses to look over his shoulder. It’s a strong temptation that needs to be resisted. Looking behind in many ways will deter our momentum going forward. The same is true in the spiritual race. We are commanded to “forget what lies behind.” Both our forgiven spiritual failures and successful spiritual efforts will significantly hinder us from “reaching forward to what lies ahead” (Phil 3:13).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Lebanese	Lebanon	8	Servings

INGREDIENTS

4	md	Zucchini
1	c	Long-grain rice
1		Yellow onion, peeled, chopped, and browned
		Salt and pepper to taste
1	tb	Lemon juice
1/2	ts	Allspice
1	ts	Dried dill
1/2	ts	Cinnamon
2	c	Tomato sauce, canned

INSTRUCTIONS

1. Cut the zucchini in half lengthwise and scoop out the seeds. Cook the
rice. Mix the rice with the yellow onion, salt, pepper, lemon juice,
allspice, cinnamon, and dill.
2. Stuff the zucchini shells with the rice mixture. Spread the tomato sauce
on the bottom of a baking dish and lay the the stuffed shells, face up, on
top of the sauce.
3. Cover and bake for one hour at 350F (until the zucchini is tender, but
firm) Serve with a little of the tomato sauce on top.
Posted to Recipe Page 01 Dec 96
From: Gourmet Connection <capco@norwich.net>
Date: Sun, 01 Dec 1996 11:21:57 +0500

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