Name: Cumin and Coriander Afghan-Style Stuffed Zucchini
Total time: 32 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 4 medium zucchinis; 1 cup basmati rice; 1/2 cup red lentils; 1 onion, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp coriander; 1/2 tsp turmeric; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp vegetable oil; 1/2 cup water; 1 tsp cumin; 1 tsp coriander

Method

Mix cumin and coriander into the rice and lentil mixture before packing into zucchini.
Preheat oven to 375°F (190°C).
Cut zucchinis in half lengthwise and scoop out centers, reserving the flesh.
In a pan, sauté onion and garlic in oil until soft.
Add rice, lentils, cumin, coriander, turmeric, salt, and pepper. Mix well.
Stir in reserved zucchini flesh and water. Cook until liquid is absorbed.
Pack mixture into zucchini shells and place on a baking sheet.
Bake for 25-30 minutes until tender.