Fruit and Nut Filling for Baked Zucchini
The ideal here would be the pale, plump zucchini varieties you find in Middle Eastern markets. I visit one near London’s Edgware Road that even has them ready prepared, their seeds removed for stuffing, and packed into little plastic crates. If these torpedo-shaped squashes escape me, and they often do, then I use the ubiquitous type, halve them lengthwise and scatter the filling loosely over the top rather than making a clumsy attempt to stuff them. The classic zucchini stuffings of the Middle East vary from family to family but usually include cooked rice or ground lamb, or occasionally walnuts, pine nuts, or hazelnuts, stirred into softened onion and then lightly seasoned with allspice, tomato paste, and parsley. The effect is a moist filling of elegance and pleasing predictability. I sometimes want something more unusual. A stuffing that intrigues as much as it pleases.
Recipe information
Yield
enough for 4
Ingredients
For the Sauce
Preparation
Step 1
Peel the onion, chop it finely, then let it soften with a little olive oil in a shallow pan over medium heat. Stir in the fresh breadcrumbs. Chop the dried apricots and the pistachios, then add them to the pan. Remove from the heat. Preheat the oven to 350°F (180°C).
Step 2
Put the couscous in a heatproof bowl and pour over the boiling stock. Pour in a small glug of olive oil, then cover with a plate. Set aside for about ten minutes.
Step 3
Add the thyme leaves, lemon zest, and chopped parsley to the breadcrumb mixture, then season thoroughly with salt and black pepper.
Step 4
Once the couscous has soaked up all the liquid, stir it into the stuffing with a fork (this helps to keep the grains separate). Slit the zucchini in half from stem to tip and lay them snugly, cut side up, in a shallow ovenproof dish. Scatter the stuffing over the zucchini, cover the dish with aluminum foil or buttered parchment paper, and bake for twenty-five minutes.
Step 5
While the zucchini bake, chop the dill, crush the garlic, and stir in the vinegar and olive oil. Beat in the yogurt with a small whisk or fork. Serve with the baked zucchini.
