Place the rice in a pan with enough water to cover and curt of salt. Bring to boil and cook till rice is ready.

Leave covered to cool.

Saute pine nuts in the olive oil.

Add pine nuts and parsley to rice.

Add salt, pepper, clove and cinnamon.

Mix in and combine well ground meat, egg, 4 TBL of crushed tomatoes.

Rinse the zucchini and remove center with sharp knife or a teaspoon.

Fill with the meat/rice mixture.

Arrange in a pan.

Pour the rest of the tomatoes, tomatoe paste and olive over the stuffed zucchini.

Add the clove, ½ teaspoon cinnamon and salt to the sauce.

Cook on low heat ¾-1 hour.

Toward end of cooking add pepper and sugar to the sauce.

Make sure not to over cook