INGREDENTS
– The Stuffing:
- 4 chopped onions
- 4 chopped tomatoes
- ½ cup short grain rice
- Parsley, chopped
- Dill, chopped
- Corriander, chopped
- 1 cup vegetable, chicken or beef broth
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cardamom
- 3 tbsp vegetable oil
- 1 tbsp tomato paste
- Salt and pepper to taste
- 1 kg zucchini
- ¼ tsp salt
METHOD
Preparing the zucchini:
- Hollow out the zucchini after washing it.
- Sprinkle zucchini with salt and leave it aside in a tub of water.
Step 1
Mix the ingredients of the stuffing together then add the seasoning.
Step 2
Start stuffing the zucchini with the rice stuffing and fill them 3/4 of the way through.
Step 3
Add each stuffed zucchini in a deep pot standing, open side facing up.
Step 4
Stuff the remaining zucchini add them to the pot.
Step 5
Add the broth around the zucchini until it fills about 1/4 of the pot.
Step 6
Bring the pot to a boil on medium-high heat then let it simmer for 5 minutes.
Step 7
Lower the heat, cover, and let it cook for 20 minutes.
Step 8
Served with salad and a choice of protein.
