Stuffed Zucchini With Dill Sauce

Instructions

1. Step 1

   Trim and hollow the zucchini with a spoon, leaving sturdy walls, and reserve all scooped flesh. Finely chop the reserved flesh on the cutting board.

   Ingredients used: 800.0 gr Zucchini

   Cookware: Chef Knife — trimming, chopping, cutting board — preparation, spoon — hollowing

2. Step 2

   Heat 15.0 ml olive oil in the saucepan over medium heat, add the onion, and soften for 7 minutes until translucent and fragrant. Transfer the softened onion to the mixing bowl.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: mixing bowl — holding, saucepan — medium heat, spoon — stirring, transferring

3. Step 3

   Add the rinsed rice, 150.0 ml water, and 1.0 gr salt to the saucepan; bring the water to a boil, then simmer for 12 minutes until the rice is partially cooked with a firm center. Transfer the rice to the mixing bowl.

   Timer: 12 min (fixed)

   Ingredients used: 120.0 gr Rice, 150.0 ml Water

   Cookware: mixing bowl — holding, saucepan — medium heat, spoon — stirring, transferring

4. Step 4

   Add the chopped reserved zucchini flesh, 20.0 ml olive oil, 15.0 gr dill, 2.0 gr salt, and 1.0 gr black pepper to the mixing bowl and stir until evenly combined. Lightly oil the base of the lidded pot with 10.0 ml olive oil and 1.0 gr salt, then loosely fill the zucchini shells with the mixture and arrange them upright or snugly side by side.

   Ingredients used: 1.0 gr Black Pepper, 15.0 gr Dill, 30.0 ml Olive Oil

   Cookware: Lidded pot — oiling, arranging, mixing bowl — mixing, spoon — mixing, stuffing

5. Step 5

   Whisk the room-temperature Greek yogurt with the remaining 15.0 gr dill, grated garlic, lemon juice, 2.0 gr salt, and 1.0 gr black pepper in the clean mixing bowl until smooth and bright.

   Ingredients used: 1.0 gr Black Pepper, 15.0 gr Dill, 8.0 gr Garlic, 250.0 gr Greek Yogurt, 30.0 ml Lemon, 6.0 gr Salt

   Cookware: citrus juicer — juicing, grater — grating, mixing bowl — sauce mixing, whisk — whisking

6. Step 6

   Pour the remaining 200.0 ml water into the lidded pot around the stuffed zucchini, cover, and bring to a gentle simmer over low heat. Simmer for 35 minutes until the zucchini is tender when pierced and the rice is fully cooked, retaining the cooking liquid in the pot.

   Timer: 35 min (fixed)

   Ingredients used: 200.0 ml Water

   Cookware: Lidded pot — low heat

7. Step 7

   Spoon the tender stuffed zucchini onto servings with some of the retained cooking liquid, then spoon the dill yogurt sauce over or alongside them. Serve while warm.

   Cookware: Lidded pot — serving, spoon — serving