Turkish-Style Stuffed Zucchini

Cut the zucchini into quarters and hollow out the centers, leaving the bottoms intact.

Boil the rice, finely chop the herbs and garlic, and dice the tomatoes and onions.

Make the filling: combine the ground meat with the rice, tomatoes, garlic, onion, and half of the herbs, then season to taste.

For the sauce, blend the tomatoes, pressed garlic, reserved zucchini centers, and spices until smooth. Pour the sauce over the zucchini or into the baking dish.

Stuff the zucchini with the filling and pour the tomato sauce around them.

Bake in the oven at 200°C (400°F) for 40-50 minutes, or simmer covered on the stovetop for 50 minutes.