Shape the zucchini: Remove the stems, and peel the zucchini in a striped pattern. Using an apple corer, core out the center cavity of each zucchini, leaving about ½ an inch of zucchini meat on the edges.

Make the filling: Place the beef, rice, allspice and salt into a bowl. Mix well until combined.

Stuff the cavity of each zucchini with enough meat to fill it up with ¼ of an inch space on each side (the filling will expand as it cooks).

Make the sauce: Combine the lemon juice, pomegranate molasses, tomato paste, sugar and salt into a bowl, mix well.

Place 1 tablespoon of oil into a wide pot over medium heat. Once the oil is hot, place the stuffed zucchini into the oil and sear on all sides until golden brown, about 3 minutes per side.

Pour the sauce over the zucchini. Add enough water to cover the zucchini about ¾ up the way. Place a lid on the pot and cook over medium to medium low heat or on a simmer for about 40 minutes or until the meat and rice is cooked through and the sauce reduces and thickens.

Serve hot.