What you’ll need:
- SOF zucchini
- 2 tablespoons tomato paste – fresh or bought
- Yoghurt with chopped SOF cucumbers, to serve
- 1 cup rice, rinsed
- 1 medium tomato, finely diced
- ½ onion, finely diced
- ⅓ cup chopped parsley
- ⅓ cup chopped mint
- ⅓ cup chopped fresh SOF coriander or dried
- 1 tsp ground cumin
- ½ tsp freshly ground black pepper
- 2 tsp salt
- 20 g butter, softened
- 2 tablespoons olive oil
What you’ll do:
- Thoroughly combine the stuffing ingredients without the zucchini of course.
- Cut off the zucchini stalks, and then slice off the dried tips at the opposite ends without removing too much flesh. Carefully hollow out the zucchini from the stalk end by pushing and turning a vegetable drill into the flesh. The tool will remove thin fingers of flesh at a time; keep hollowing until you have a generous cavity. (Reserve the zucchini flesh for another purpose, such as an omelet or stew)
- Fill a bowl with water and add 1 tablespoons salt. Wash the zucchini in the salted water (this helps to keep them firm when cooking), then drain.
- Fill each zucchini with the stuffing, leaving 1 cm free at the top to allow the filling to expand. It’s easiest to fill the zucchini by hand, tapping them on the bench every now and then to settle the stuffing down.
- Fill a large saucepan with water and add 2 tablespoons salt and tomato paste. Add the stuffed zucchini and cover. Simmer over low heat for about 1 hour, allowing the sauce to reduce.
- Serve the stuffed zucchini with a dollop of yoghurt sauce.
