Kolokythakia Gemista (Stuffed Zucchini with Rice & Herbs) Dinner

Preheat the oven to 180°C (350°F). Wash the zucchini and cut them in half lengthwise. Use a teaspoon to scoop out the flesh, leaving about a 1-cm thick shell. Finely chop the scooped-out flesh and set it aside. Sprinkle the shells lightly with salt and place them upside down on paper towels to draw out moisture.

In a large skillet, heat half of the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the chopped zucchini flesh and cook for another 5 minutes, until most of the moisture has evaporated.

Stir in the rice and toast for a minute. Add the grated tomatoes, tomato paste, oregano, cinnamon (if using), salt, and pepper. Pour in the vegetable stock and bring to a simmer. Cook, uncovered, for about 7-8 minutes, until the rice is still al dente and the liquid is mostly absorbed. Remove from heat and fold in the parsley, mint (if using), and half of the crumbled feta.

Pat the zucchini shells dry with a kitchen towel. Arrange them cut side up in a baking dish that holds them snugly. Evenly divide the filling among the shells, mounding it slightly.

Mix the remaining olive oil with 4 tablespoons of water and pour it around the zucchini. Scatter the remaining feta on top. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for a further 15-20 minutes, until the zucchini are tender, the tops are golden, and the sauce has thickened.

Allow the dish to rest for about 5 minutes before serving. Spoon any pan juices over the stuffed zucchini and garnish with an extra sprinkle of oregano or parsley, if desired.