👨‍🍳 Instruktioner

1. 1

   Prepare the zucchini: Wash the zucchini and trim off the ends. Using a melon baller or a small spoon, carefully hollow out the zucchini, leaving about a 1/4-inch thick wall. Reserve the scooped-out zucchini flesh.

   💡 Proffstips: Be careful not to pierce the bottom of the zucchini.
2. 2

   Prepare the stuffing: Finely chop the reserved zucchini flesh. In a bowl, combine the rinsed rice, chopped zucchini flesh, 1/4 cup olive oil, 1 tbsp sumac, chopped mint, chopped parsley, allspice, 1 tsp salt, and black pepper. Mix well.

   💡 Proffstips: Ensure the rice is well-rinsed to remove excess starch.
3. 3

   Stuff the zucchini: Loosely fill each zucchini with the rice mixture. Do not pack too tightly, as the rice will expand during cooking.

   💡 Proffstips: Leaving some space at the top prevents the stuffing from bursting out.
4. 4

   Prepare the sauce: In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the tomato paste and cook for 1 minute, stirring constantly.

5. 5

   Add the undrained diced tomatoes, 2 cups of water or broth, the remaining 1 tbsp sumac, and 1/2 tsp salt. Stir to combine and bring to a simmer.

   💡 Proffstips: Using undrained tomatoes adds extra liquid and flavor.
6. 6

   Carefully arrange the stuffed zucchini in the pot, ensuring they are snug. Add more water or broth if needed to almost cover the zucchini.

   💡 Proffstips: You can place a heatproof plate on top of the zucchini to keep them submerged.
7. 7

   Bring the liquid back to a simmer, then reduce the heat to low, cover the pot, and cook for 1 hour to 1 hour 15 minutes, or until the zucchini is tender and the rice is cooked through.

   💡 Proffstips: Check periodically and add more liquid if the sauce reduces too much.
8. 8

   Serve the stuffed zucchini hot, drizzled with a little extra olive oil and a sprinkle of sumac.

   💡 Proffstips: This dish is excellent served with a side of plain yogurt or a fresh salad.