Light & Healthy Ablama Zucchinis

Trim the ends of the zucchinis. Use a corer to remove the insides of the zucchini, making sure to keep a relatively thick outer layer that can hold the stuffing.

Brush a pan with a small amount of oil and cook the onions in it until they turn soft. Then stir in the meat, cinnamon, pepper and salt.Cook until the meat is done. Remove from heat and let cool aside.

Stuff the emptied zucchinis with the meat mixture to ¾ full leaving a little space from the top.

In a saucepan, heat the oil and stir fry the stuffed zucchinis in it, turning them every few minutes until both sides change color. Be careful not to use a high flame. Remove them from heat and arrange in a baking dish.

Preheat the oven to medium heat.

Put the tomato slices on top of the zucchinis. Pour over the diluted tomato paste and add enough water to cover the Pyrex content. Flavor with 1 teaspoon of salt.

Bake in the oven for 15 min or until the sauce thickens.

Serve hot with rice.