Dolma of zucchini (stuffed squash)

Instructions

1. Wash the zucchini, cut them in half and carefully scoop out the flesh with a small spoon, keeping the shells intact.
2. Sauté the chopped onion in olive oil for 5 minutes, then add the meat and brown it.
3. Add the rinsed rice, tomato paste, spices and chopped parsley, then stir for 2 minutes.
4. Fill the hollowed zucchini about three-quarters full with this stuffing, without packing it too tightly as the rice will swell.
5. Arrange them snugly in a large casserole dish, then pour the tomato sauce diluted in the broth over them.
6. Cover and simmer gently for 45 minutes, until the zucchini are tender and the rice is cooked.
7. Let them cool for a few minutes and serve with plain yogurt.