Tag Archives: squash

Recipe of the Week

Stuffed Zucchini
from “Plenty” by Yotam Ottolenghi
Serves 6 – serve cold with yogurt

1 medium onion
1 tbsp olive oil
2/3 cup short-grain rice
2 tbsp currants
1 tbsp pine nuts
2 tbsp chopped parsley, plus extra for garnish
1/2 tsp dried mint
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp ground cloves
3 tbsp lemon juice
3 medium zucchini
3/4 cup boiling water
1 1/2 tbsp sugar
salt and pepper

Sauté the onion in the oil until softened. Add the rice, currants, pines nuts, parsley, mint, spices and half the lemon juice. Continue cooking on low heat for 5 minutes, stirring occasionally.

Halve the zucchini lengthways along the center and spoon out some of the flesh to make “boats.” Place them in a shallow saucepan that is large enough to accommodate them side by side. Fill them with the rice stuffing. Pour the boiling water, remaining lemon juice, sugar and some salt around the zucchini. The liquid should not come as high as the filling.

Simmer, covered, for 30-40 minutes, basting the filling occasionally. They are ready when the rice is al dente and almost all the juice have evaporated. Allow to cool completely before refrigerating (to serve cold). Garnish with chopped parsley.