Stuffed vegetables and leaf rolls
Zucchini stuffed with spiced rice is gently cooked in olive oil and served cold. Mint and lemon add a fresh finish to this light vegan dish, a refreshing addition to summer meals.
Scoop out the centers, leaving about ½ cm of flesh around the sides.
Soften the onion in olive oil, then add the grated tomato. Stir in the rinsed rice and spices, and sauté until the rice has absorbed the oil. Let the mixture cool slightly.
Fill the zucchini two-thirds full. Do not overfill them; the rice will expand as it cooks.
Arrange the zucchini in a pot, then add the hot water and lemon juice. Weigh them down with an inverted plate and simmer over low heat until the rice is tender.
Remove the pot from the heat. Let the zucchini cool in the covered pot, then serve at room temperature.
Lightly sautéing the rice in the filling first helps it cook evenly without making the stuffed zucchini fall apart. Leave about ½ cm of flesh when hollowing out the zucchini. This dish tastes best at room temperature. Vegan.
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