Stuffed Zucchini

1. In a medium sauce pot, boil the chicken stock and 3/4 teaspoon of salt. Once the stock is boiling, stir in the rice, bring back to a boil, cover, reduce the heat to a simmer and cook for 22 minutes. After 22 minutes, remove the cover and fluff with a fork. Set pan aside.
2. Preheat the oven to 350°F.
3. In a large bowl, gently stir together the beef, onion, garlic, Worcestershire sauce, dried parsley, egg, a pinch of salt and pepper, and 1/4 cup of the tomato sauce. Once the rice is cooked and cooled, add 3/4 cup to the beef and stir in gently.
4. Slice a bit of the ends off of the zucchini then slice it in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh of the zucchini to make a little boat. Place the boats on a parchment paper lined rimmed baking sheet and season the zucchini with salt and pepper.
5. Spoon some of the beef mixture into each half of the zucchini. If you have leftover beef, lay it on the baking sheet like you are making a meatloaf. Spoon another tablespoon or two of the tomato sauce over the stuffed zucchini. If you’d like, you can then top it with a sprinkle of breadcrumbs.
6. Place on the middle rack in the oven and bake for 30 minutes. If the beef is still under-cooked and pink, bake for an additional 10 minutes.