Stuffed round zucchini
2 round zucchini
1 large carrot
1 small red pepper
3 large mushrooms
2/3 cup of round rice
2 tablespoons fresh parsley and dill
½ to 1 teaspoon of dried thyme, parsley, dill and celery
2 pinches of garlic powder and ground cumin
Black pepper and salt to taste
Olive oil and coconut butter
Wash all vegetables. Dice the shallots, pepper, mushrooms, tomato, eggplant and finely grate the carrot. Cut the top of the round zucchini and scrape the inside thoroughly, first with a sharp knife, then, with a spoon. Make a gourd. Finely chop the flesh removed from the zucchini and add it to the other vegetables.
In a skillet, heat a little olive oil (2-3 tablespoons). Add the shallots and carrot and a little water. Cover the skillet and cook 2-3 minutes. Add the other vegetables. Simmer gently until their color changes towards semi-cooked. Add all the dry spices and rice. Pour 1 cup of hot water. Mix well and cook covered until the rice absorbs the water.
Remove from heat and flavor with a few pinches of fresh parsley and dill.
Fill the zucchini with this mixture. Pour a tablespoon of the vegetable’s sauce in each gourd. Top with a piece of coconut butter and cover the zucchini with their hats. Transfer them to a deep baking dish. Pour 1 cup of water in it. If there is some stuffing left, spread it evenly between the zucchini. Lightly salt the broth and even add a little olive oil.
Cover the dish tightly with aluminum foil and put in the oven, preheated to 200°C for about 70 minutes. Then remove the foil and let the zucchini bake further until golden brown. It should take about 20-30 more minutes.
Let rest a little and serve. The stuffed round zucchini are delicious lukewarm as well.