👨‍🍳 Instruktioner

1. 1

   Preheat oven to 190°C (375°F). Grease a baking dish with a little olive oil.

   💡 Proffstips: Using a baking dish that fits the zucchini snugly helps them stand upright.
2. 2

   Wash the zucchini and trim off the ends. Cut each zucchini in half lengthwise. Carefully scoop out the flesh from the center of each half, leaving about a 1/4-inch border to create a boat. Chop the scooped-out zucchini flesh and set aside.

   💡 Proffstips: Be careful not to scoop too deep, or the zucchini boat will be too thin.
3. 3

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and the reserved chopped zucchini flesh, and cook for another 2 minutes.

   💡 Proffstips: This step softens the vegetables and adds depth of flavor to the filling.
4. 4

   Stir in the uncooked rice, chopped dill, parsley, mint (if using), paprika, salt, and pepper. Cook for 1 minute, stirring constantly.

   💡 Proffstips: Toasting the rice briefly can enhance its nutty flavor.
5. 5

   Add the water or vegetable broth to the skillet. Bring to a simmer, then cover and cook for about 5 minutes, or until the liquid is mostly absorbed and the rice is partially cooked.

   💡 Proffstips: The rice will continue to cook in the oven, so it doesn't need to be fully cooked at this stage.
6. 6

   Spoon the rice filling generously into each zucchini boat. Place the filled zucchini boats in the prepared baking dish.

   💡 Proffstips: Pack the filling gently but firmly.
7. 7

   Drizzle the remaining 2 tablespoons of olive oil over the zucchini boats. Pour the water or vegetable broth into the bottom of the baking dish.

   💡 Proffstips: The liquid in the bottom of the dish helps to steam the zucchini and prevent them from drying out.
8. 8

   Cover the baking dish tightly with aluminum foil. Bake for 30-35 minutes, or until the zucchini is tender when pierced with a fork.

   💡 Proffstips: Remove the foil for the last 5-10 minutes if you prefer a slightly firmer texture on top.
9. 9

   While the zucchini bakes, prepare the yogurt sauce by mixing plain yogurt with minced garlic (if using) and a pinch of salt.

   💡 Proffstips: Let the yogurt sauce sit for a few minutes for the flavors to meld.
10. 10

    Serve the stuffed zucchini warm, with a generous dollop of the yogurt sauce on the side or drizzled over the top.