👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F). Peel the onions, leaving the root end intact. Cut off the top 1/2 inch of each onion and carefully hollow out the center with a spoon or melon baller, leaving about a 1/2-inch thick shell. Reserve the scooped-out onion flesh.

   💡 プロのコツ: Do not discard the scooped-out onion flesh; it will be used in the filling.
2. 2

   Finely chop the reserved onion flesh. In a bowl, combine the grated zucchini, uncooked rice, chopped reserved onion, minced garlic, chopped parsley, chopped dill, 1 tablespoon of vegetable oil, salt, pepper, and optional mint. Mix well.

   💡 プロのコツ: Squeeze out excess moisture from the grated zucchini before adding it to the filling.
3. 3

   Stuff the hollowed-out onion shells generously with the zucchini and rice mixture. Pack it in, but don't overstuff, as the rice will expand.

4. 4

   In a baking dish large enough to hold the stuffed onions snugly, whisk together the water or broth, remaining 2 tablespoons of vegetable oil, tomato paste, salt, and pepper. Place the stuffed onions upright in the baking dish.

   💡 プロのコツ: Ensure the liquid comes about halfway up the sides of the onions.
5. 5

   Cover the baking dish tightly with foil. Bake for 45 minutes. Remove the foil and continue baking for another 30 minutes, or until the onions are tender and the rice is cooked through and the liquid has mostly been absorbed.

   💡 プロのコツ: Check for doneness by piercing an onion with a fork; it should be easily pierced.
6. 6

   Let the stuffed onions rest for a few minutes before serving. Spoon some of the sauce from the baking dish over each onion.