Depending how many people you’ll serve, one two zucchini for each person will be plenty.
wash and peel the zucchini. Cut them in half. empty them half way, leaving one end open and one end closed.
Boil the rice.
Chop the onion and the garlic. Fry the onion, add the garlic and fry a few more minutes. Add this to the strained boiled rice, a pinch of sea salt, black pepper and herbs.
Stuff the zuchini with the rice/onion mix.
Oil a pan. Line up the stuffed zucchini.
Mix tomato sauce with olive oil and parsley (preferably fresh).
Pour tomato sauce over it.
Bake. Serve warm with fresh parsley on top and sour cream or yogurt if you wish.