Begin by cutting off the tops and coring each zucchini with a coring tool. Take care to avoid piercing the outside flesh of the vegetables with the tool.

Hollow each vegetable out, leaving enough flesh so that the vegetable won’t fall apart in the broth.

Next, chop the steak in a food processor using the S-blade until it resembles ground beef. Mix the chopped steak with the rice, melted butter, allspice, salt, and pepper.

Fill each cored vegetable with the steak mixture, leaving a little room (1/2 inch) at the top of each vegetable to allow the filling to expand. Pile the stuffed vegetables into a large pot and cover with water until below the top vegetable.

Season the water with salt and pepper. Add 6 ounces of tomato paste to the water.

Bring the pot to a boil, then simmer with the lid on for 30 to 45 minutes, depending on how many or size of your vegetables.

Check for doneness inside the top vegetable. Serve each stuffed vegetable with some of the broth for flavour.