I bought some giant zucchinis at the farmer’s market last week and wanted to make something special with them. This recipe gets its delicious flavor from butter, and is traditionally made with long grain white rice. I made a healthier version with less butter and brown rice. It had a delicious, nutty flavor. The recipe calls for slender zucchini, which probably would have been better than the fat ones I found. Make sure you scoop them out very well so the zucchini cook through.
It is MUCH easier to scoop out the zucchini with an apple corer than it is with a melon baller, like the one we used to make mehshi kusa.
- 1 1/2 cups brown rice, cooked (I make it in the oven)
- One 15 1/2 ounce can chickpeas, drained
- 1 1/2 sticks of butter (the original recipe called for 2 – use that much if you want a more buttery flavor) or soy garden for a pareve version
- 2 teaspoons kosher salt
- 4 large zucchini, cut in half and cored. I used one yellow squash, just for fun. If you use traditional slender ones, use 9.
- 1/2 cup water
- Preheat the oven to 375 degrees.
- Combine the rice and chick peas with one stick of butter and mix well. Stuff each zucchini 3/4 full with the mixture and arrange side by side in a 2 quart baking dish (I don’t have a big enough baking dish, so I used two smaller ones). Sprinkle the remaining rice mixture on top. Dot the zucchini with the remaining butter and add the water to the baking dish.
- Bake covered for 45 minutes. Uncover and bake for another 15 minutes, or until all the liquid has been absorbed. Remove from baking dish carefully. If properly scooped, they are very soft and delicate.