Stuffed Zucchini

by Tarla Dalal

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Accompaniments

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A continental recipe which has been customized with ingredients like pine nuts, parsley and mint leaves to transform into a Lebanese delicacy. Instead of zucchini you can try using bottle gourd or cucumber.

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Preparation Time: 25 Minutes
Cooking Time: 1 Hour
Makes 4 servings
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Ingredients

For the white sauce
2 tsp butter
1 tsp plain flour (maida)
3/4 cup milk
salt and freshly ground black pepper (kalimirch) powder to taste

Other ingredients
4 zucchinis
1/2 cup long grained rice (basmati)
2 tbsp oil
1 tbsp pinenuts (chilgoza)
1 tsp chopped garlic (lehsun)
1/2 cup finely chopped onions
salt to taste
1 cup grated paneer (cottage cheese)
1 tsp chopped mint leaves (phudina)
1/2 tsp Baharat
1 tsp chopped parsley
1/2 tsp freshly ground black pepper (kalimirch)
1/2 cup grated processed cheese for the topping
oil for greasing

Method

For the white sauce

Heat the butter in a pan, add the plain flour and cook on a slow flame while stirring throughout, until froth appears.
Add the milk gradually and stir continuously until the sauce thickens.
Add the salt and pepper and mix well. Keep aside.

How to proceed

Cut the zucchini into 2 lengthwise. Scoop out the seeds and discard them.
Blanch the zucchini halves in salted hot water. Keep aside.
Clean, wash and soak the rice for 15 minutes. Drain and keep aside.
Put 1 cup of water to boil.
Heat the oil in a pan, add the pine nuts, garlic and onions and sauté till the onions turn translucent.
Add the rice and sauté for 2 minutes.
Add the hot water and salt and cook on a medium flame till the rice is almost done.
Add all the remaining ingredients except the zucchini, mix gently and cook till the rice is tender.
Fill the zucchini halves with the above mixture and arrange them on a greased baking tray.
Spoon out the white sauce over it and top with the cheese.
Bake in a pre-heated oven for 10-12 minutes or till the cheese melts.
Serve hot.