A meatless dolma served cold, where zucchini is stuffed with a spiced rice filling and cooked in olive oil. Freshened with mint and lemon, this light recipe is a refreshing olive-oil dish for summer tables.
Hollow out the zucchini, leaving about half a centimeter of flesh on the sides.
Soften the onion in olive oil, then add the grated tomato, stir in the washed rice and spices, and sauté until the rice releases its oil, then let it cool slightly.
Fill the zucchini two-thirds full with the filling. Caution: Do not overfill, as the rice will swell.
Arrange the zucchini in a pot, add hot water and lemon juice, press down with an inverted plate, and cook over low heat until the rice softens.
Remove from heat and let rest with the pot covered until it cools, then serve at room temperature.
Important: Lightly toasting the rice for the stuffing first keeps the stuffed vegetables intact and gives a fluffier texture when cooked. Leave about half a centimeter of flesh when hollowing out the zucchini. Best served at room temperature. Vegan.
Before stuffing the zucchini, sprinkle a little salt on the inside; this helps the filling adhere better to the zucchini and lets the flavors blend together.
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