Mediterranean Moon Zucchini with Saffron Rice, Roasted Tomato and Almond Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Slice the zucchini lengthwise and, using a spoon, scoop out some of the flesh to create cavities. Finely chop the scooped zucchini flesh and set aside. Place the zucchini halves on the tray, brush them with 15 ml (1 tbsp) olive oil, and season with a little salt and black pepper.

3. 3

   Place the cherry tomatoes around the zucchini. Add a pinch of salt, half of the dried oregano, and 5 ml (1 tsp) olive oil over the tomatoes. Roast for 15 minutes at 220 °C / 425 °F.

4. 4

   Meanwhile, heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Sauté the red onion for 4 minutes. Add the garlic and the chopped zucchini flesh, and cook 3 more minutes until softened.

5. 5

   Add the long-grain rice to the skillet and stir for 1 minute to lightly toast it. Pour in the hot vegetable broth, the saffron threads with their 2 tbsp soaking broth, the remaining dried oregano, half of the salt, and the black pepper. Cook over low heat, covered, for 12 to 15 minutes, until the rice is tender and the liquid is absorbed.

6. 6

   Remove the tray from the oven. Reserve 8 to 10 cherry tomatoes for garnish and roughly chop the rest. Fold those chopped roasted tomatoes into the rice along with the green olives, fresh parsley, fresh mint, lemon zest, lemon juice, and 80 g (about 2.8 oz) of the feta cheese. Mix gently and adjust salt if needed.

7. 7

   Fill the roasted zucchini halves with the rice mixture, pressing lightly so the filling sits neatly.

8. 8

   In a small bowl, combine the sliced almonds, breadcrumbs, the remaining 40 g (about 1.4 oz) feta cheese, and 10 ml (2 tsp) olive oil. Sprinkle this crust evenly over the stuffed zucchini.

9. 9

   Bake again for 15 to 18 minutes at 200 °C / 400 °F, until the zucchini are tender and the topping is golden. For deeper color, broil for 1 to 2 minutes, watching closely.

10. 10

    Serve the moon zucchini hot, topped or plated with the reserved cherry tomatoes. Add a little extra parsley or mint if desired.