ADAPTED FROM COOKING LIGHT
- 3 medium zucchinis
- 1/2 tsp. salt, divided
- 1/4 tsp. black pepper
- 1 1/2 tbsp. olive oil
- 3/8 cup Jasmine rice
- 3 cardamon pods
- 1/2 cinnamon stick
- 1/4 tsp. cumin
- a pinch of ground red pepper
- 1/2 cup water
- 4 dried apricots, coarsely chopped
- 1/4 tsp. grated orange peel
- 1 tbsp. lemon juice
- 1 tbsp. fresh orange juice
- 2 1/2 tbsp. chopped, unsalted, dry-roasted pistachios
- 2 tbsp. each chopped fresh dill and parsley
- 1 oz. goat cheese, crumbled
- 1/2 can (7 oz.) garbanzo beans, rinsed and drained.
Cut zucchini in half lengthwise, scoop out pulp (or flesh) and chop.
Place the zucchini halves cut side up on a baking sheet lined with parchment, sprinkle with salt and pepper, and bake at 375 for 15 minutes or until tender.
Add half the olive oil to a sauce pan and put it on medium heat. Add rice, cardamon and cinnamon, cook for about 5 minutes or until the rice is opaque, stirring frequently. Add half the salt, and the cumin, red pepper and water.
Bring to a boil, cover, reduce heat and simmer for 12 minutes. Remove from heat, stir in apricots. Cover and let stand 10 minutes.
Discard cardamon and cinnamon. Spoon rice mixture in a bowl and let cool, slightly.
Combine the remaining olive oil, salt and black pepper in a small bowl, add the orange rind and juices, stir with a whisk. Add dressing, the reserved zucchini pulp, pistachios and remaining ingredients to the rice mixture. Toss well to combine.
Preheat boiler to high, spoon 1/4 cup of the rice mixture into the zucchini shell, broil 6 minutes or until lightly browned.