Lemony stuffed zucchini for Rosh Hashannah
Lemony stuffed zucchini for Rosh Hashannah. Photo by Eyal Toueg
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This recipe is from Haaretz's archives.

Ingredients:

24 small, fresh zucchini
3 cups boiling water
1/4 cup lemon juice
1 tsp salt
2 large potatoes
2 ripe tomatoes
3 tbsp olive oil
1 handful parsley leaves
For the filling:
1 large onion
4 tbsp oil
2 cups Basmati rice
1 tsp curry powder
3 tbsp chopped parsley
1/2 tsp cumin
1/4 tsp black pepper
1 tsp salt

Directions:

To make filling, chop onion and fry in olive oil until translucent but not browned. When the onion is soft, add rice and continue frying for 2 minutes. Add the spices, parsley and salt.

Carefully scoop out the zucchini using a melon baller. Place the zucchini shells in a large bowl and cover with water. Add 2 tbsp salt and let the zucchini soak for 30 minutes. Remove them from the water and fill them with rice. When all the zucchini are filled, heat a little olive oil in a non-stick skillet and gently fry them on all sides. Heat 3 tbsp olive oil in an ovenproof pot. Slice the tomatoes about a half-cm thick and arrange on the bottom of the pot. Then slice the potatoes to the same thickness and arrange atop the tomatoes. Salt lightly. Heat the oven to 180 degrees Celsius.

Carefully arrange the zucchini atop the potatoes in a single layer, without crowding. If some zucchini are left over, arrange a second layer atop the first. Scatter the rest of the seasoned rice atop the zucchini.

Combine the lemon juice and salt and drizzle over the zucchini, add boiling water and cover first with a plate and then the lid of the pot. Baking paper or tin foil may be used instead of the plate. Place in oven for 20 minutes.

Lower the oven temperature to 120 degrees and bake for another hour to an hour and a quarter. The zucchini could be eaten after the initial cooking, but longer cooking at a low temperature makes them even tastier. Arrange zucchini on a flat serving dish and sprinkle them with a little fresh-squeezed lemon juice and whole parsley leaves.