Stuffed Zucchini with Spiced Rice - Kousa Mahshi

Ingredients

• 6 medium zucchinis 6 medium zucchinis
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh mint, chopped 1/4 cup (15g) fresh mint, chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 48g, 4g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the zucchinis and hollow them out using a spoon, leaving about 1/4 inch of flesh around the edges. Reserve the scooped-out flesh for later use.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the reserved zucchini flesh to the skillet and cook for an additional 2-3 minutes.
5. 5.
   Add the rice, ground cinnamon, allspice, nutmeg, chopped parsley, and mint to the skillet. Season with salt and pepper to taste. Stir well to combine.
6. 6.
   Pour the vegetable broth into the skillet and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes or until the rice is partially cooked.
7. 7.
   Stuff the hollowed zucchinis with the rice mixture, pressing it down gently.
8. 8.
   Place the stuffed zucchinis in a baking dish and pour any remaining broth over them.
9. 9.
   Cover the baking dish with foil and bake for 30-35 minutes or until the zucchinis are tender and the rice is fully cooked.
10. 10.
    Remove from the oven and let the stuffed zucchinis cool for a few minutes before serving.

Treat your ingredients with care...

• Zucchinis — Choose medium-sized zucchinis that are firm and free from blemishes. Hollow them out carefully to ensure they retain their shape while cooking.
• Long-grain rice — Rinse the rice thoroughly before using to remove excess starch and prevent clumping.
• Fresh herbs — Use fresh parsley and mint for the best flavor. Chop them finely to distribute the flavors evenly throughout the rice filling.

Tips & Tricks

• To add a touch of sweetness, you can sprinkle a pinch of sugar over the stuffed zucchinis before baking.
• For a more indulgent version, top the stuffed zucchinis with a sprinkle of grated cheese before baking.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes to the rice filling.
• Leftover stuffed zucchinis can be refrigerated and enjoyed cold the next day as a refreshing summer salad.
• Experiment with different herbs and spices to customize the flavors of the rice filling to your liking.

Serving advice

Serve the stuffed zucchinis hot as a main course, accompanied by a side of tangy yogurt or a drizzle of tahini sauce. Garnish with additional fresh herbs for a vibrant presentation.

Presentation advice

Arrange the stuffed zucchinis on a platter, placing them upright to showcase their beautiful shape and colors. Drizzle some tahini sauce over the top and sprinkle with chopped parsley for an elegant finishing touch.