The dish was flavourful, but I found the quantities to be a bit overestimated. I couldn't fit the whole thing in my largest casserole and ended up using only 3/4 of the meat and rice mix. Also, would have liked a baking temperature, I hate guessing.

Originally this recipe was for stuffed zucchini. However, here they do not pick it small like they do in the Middle East, the result being that it is much harder to remove the insides of the zucchini, stuff it, and get it cooked, without the zucchini breaking. So we revised the recipe to a simpler style, but it lost flair in the translation. Another option is to make individual stacks of zucchini and the meat and rice mixture topped with an artistic splash of tomato sauce. :)
You might also want to play with the allspice and cinnamon measurements to taste. I often add extra allspice which lends it a distinct and delicious Middle Eastern touch.
[I posted this recipe.]