Ingredients

• 6 piece medium zucchini
• 200 g short grain rice
• 1 piece medium onion
• 50 g pine nuts
• 3 tbsp fresh dill
• 2 tbsp fresh mint
• 3 tbsp fresh parsley
• 6 tbsp olive oil
• 1 tbsp tomato paste
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 400 ml hot water

Instructions

1. Prepare the zucchini

   Cut off the tops of the zucchini and carefully hollow them out using a small spoon or zucchini corer, leaving walls about 5mm thick. Reserve the scooped flesh for the filling. The zucchini should feel firm but hollow when done. Do not make the walls too thin or they will break during cooking.

2. Make the filling base

   Finely dice the onion and reserved zucchini flesh into 3mm pieces. Heat 4 tbsp olive oil in a large pan over medium heat for 1 minute. Add the onion and cook for 5-6 minutes until soft and translucent. Do not let it brown or the flavor will become bitter.

3. Toast pine nuts

   Add pine nuts to the pan and cook over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant. Add the diced zucchini flesh and cook for 4-5 minutes until soft. The mixture should smell nutty and aromatic. Do not let the pine nuts burn or they will taste bitter.

4. Add rice and seasonings

   Add the rice, tomato paste, salt, and pepper to the pan. Cook over medium heat for 2-3 minutes, stirring constantly, until the rice is lightly toasted and coated with oil. The rice should look slightly translucent. Do not let the tomato paste burn or stick to the pan.

5. Finish the filling

   Remove from heat and stir in the fresh herbs and lemon juice. Mix well for 1-2 minutes until evenly distributed. The filling should be aromatic and bright green from the herbs. Do not add hot liquid at this stage or it will cook the herbs.

6. Stuff the zucchini

   Fill each hollowed zucchini with the rice mixture using a small spoon, leaving 1cm space at the top for rice expansion. Pack gently but firmly. The filling should be level with the top opening. Do not overstuff or the filling will spill out during cooking.

7. Cook the dolma

   Arrange stuffed zucchini in a heavy-bottomed pot, drizzle with remaining olive oil, and add hot water until it reaches halfway up the zucchini. Cover and cook over low heat for 35-40 minutes until zucchini are tender and rice is fully cooked. Do not boil vigorously or the zucchini will fall apart.

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