This meat-free recipe fills hollowed zucchini with rice, onion, and seasonings, then bakes them until tender. It is a light vegetarian option for a fasting or everyday meal.
Cook the onion in olive oil over medium heat. Add the tomato, rice, mint, and dill, then season with salt.
Fill the hollowed zucchini with the rice mixture.
Arrange the zucchini in a baking dish and pour the hot water around them. Bake in a preheated 190°C / 375°F oven for 40–45 minutes, until the zucchini and rice are tender.
Serve hot or warm.
Store in a covered container in the refrigerator for 3 days or in the freezer for 2 months.
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