👨‍🍳 Instruktioner

1. 1

   Preheat oven to 375°F (190°C).

   💡 Proffstips: Ensure oven is fully preheated.
2. 2

   Cut off the top 1/2 inch of each zucchini and scoop out the flesh, leaving a 1/2-inch-thick shell. Reserve the scooped-out flesh.

   💡 Proffstips: Be careful not to pierce the bottom of the zucchini shells.
3. 3

   In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   ⏱️ 5 minutes
4. 4

   Add the minced garlic and cook for 1 minute more until fragrant.

   ⏱️ 1 minute
5. 5

   Stir in the cumin, paprika, coriander, cayenne pepper (if using), and salt. Cook for 2 minutes, stirring occasionally.

   ⏱️ 2 minutes

   💡 Proffstips: Toasting the spices enhances their aroma and flavor.
6. 6

   Add the diced tomatoes (with their juice) and vegetable broth to the saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.

   ⏱️ 10 minutes
7. 7

   Stir in the cooked rice, chopped parsley, chopped dill, and lemon juice. Remove from heat.

   💡 Proffstips: The filling should be moist but not overly wet.
8. 8

   Spoon the filling into the zucchini shells, filling them generously but not packing too tightly.

   💡 Proffstips: Leave a little room for the rice to expand.
9. 9

   Arrange the stuffed zucchini upright in a baking dish. Pour any remaining tomato sauce mixture around the zucchini.

   💡 Proffstips: If the zucchini don't stand up well, you can cut a thin slice off the bottom to create a flat base.
10. 10

    Cover the dish with foil and bake for 30 minutes.

    ⏱️ 30 minutes
11. 11

    Uncover and bake for an additional 15-20 minutes, or until the zucchini are tender.

    ⏱️ 20 minutes

    💡 Proffstips: The zucchini should be easily pierced with a fork.