Baked Lamb-Stuffed Zucchini

Ingredients

• 4 large zucchini, each about 1/2 pound
• 3⁄4 cup long-grain white rice
• Salt and freshly ground black pepper
• 2 Roma tomatoes, seeded and chopped
• 1 egg, lightly beaten
• 1 1⁄2 tablespoons chopped fresh mint (optional)
• 12 ounces lean minced lamb
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 cup tomato sauce
• 1 teaspoon chopped fresh rosemary or 1⁄2 teaspoon dried
• 1⁄4 cup grated Parmesan
• Salt and pepper