Grilled Stuffed Zucchini
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
56
Spice
39
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Sultana Raisins3 tbsps
Pine Nut1 cup
Basmati Rice (rinsed)2 cups
Chicken Stock1
Bay Leaf1 small
Hot Pepper (dried)Directions:
1
Watch how to make this recipe
2
Zucchini: Brush the zucchini with olive oil and put it on the grill, cut side down
3
Being careful not to overcook, grill the zucchini until soft but not mushy by moving it to the cool side of the grill
4
Remove from the grill and let cool
5
Carefully scoop out the insides and put it on a cutting board, leaving the skin and a sturdy rim all the way around
6
Chop and reserve zucchini flesh
7
Rice: Saute the onion in 1 tablespoon of oil, in a saucepan, over medium-high heat until it starts to brown
8
Add the white part of the scallions, the raisins and pine nuts and saute for a minute more
9
Add the rice and stir until coated, then add the stock, cinnamon stick, cardamom pods, star anise, bay leaf and hot pepper
10
Stir until well mixed, then lower heat and cover
11
Cook until tender, about 8 minutes
12
Discard the cinnamon stick, bay leaf, cardamom, anise and hot pepper
13
Stir in the reserved chopped zucchini, chopped dark green scallion tops, and lemon zest
14
Spoon the mixture into the zucchini shells, top with grated cheese and serve