Persian Stuffed Zucchinis

I apologize for the poor quality of the picture. This is a great recipe for all the amazing summer squash that’s around right now. It seems like there are too many ingredients but most of them are spices. The cardamom is pretty essential in this dish, in my opinion, so definitely don’t skimp on that. I didn’t incorporate the orange juice and instead added an extra tablespoon of lemon juice. This recipe was recommended by my CSA in Park Slope and turned out pretty darn good!

  • 3 medium zucchinis
  • ½ tsp. salt, divided
  • ¼ tsp. black pepper
  • 1 ½ tbsp. olive oil
  • 3/8 cup Jasmine rice
  • 3 cardamon pods (I used 6)
  • ½ cinnamon stick
  • ¼ tsp. cumin, a pinch of ground red pepper
  • ½ cup water
  • 4 dried apricots, coarsely chopped
  • ¼ tsp. grated orange peel
  • 1 tbsp. lemon juice
  • 1 tbsp. fresh orange juice
  • 2 ½ tbsp. chopped, unsalted, dry-roasted pistachios (I used cashews)
  • 2 tbsp. each chopped fresh dill and parsley
  • 1 oz. goat cheese, crumbled (omit for vegan option)
  • ½ can (7 oz.) garbanzo beans, rinsed and drained.
  1. Cut zucchini in half lengthwise, scoop out pulp (or flesh) and chop. Place the zucchini halves cut side up on a baking sheet lined with parchment, sprinkle with salt and pepper, and bake at 375 for 15 minutes or until tender.
  2. Add half the olive oil to a sauce pan and put it on medium heat. Add rice, cardamon and cinnamon, cook for about 5 minutes or until the rice is opaque, stirring frequently. Add half the salt, and the cumin, red pepper and water. Bring to a boil, cover, reduce heat and simmer for 12 minutes. Remove from heat, stir in apricots. Cover and let stand 10 minutes.
  3. Discard cardamon and cinnamon. Spoon rice mixture in a bowl and let cool, slightly.
  4. Combine the remaining olive oil, salt and black pepper in a small bowl, add the orange rind and juices, stir with a whisk. Add dressing, the reserved zucchini pulp, pistachios and remaining ingredients to the rice mixture. Toss well to combine.
  5. Preheat boiler to high, spoon ¼ cup of the rice mixture into the zucchini shell, broil 6 minutes or until lightly browned.

Serves 2-4

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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