Freekeh-Stuffed Zucchini with Toasted Almond Yogurt

Ingredients

• medium zucchini6
• freekeh, rinsed1 cup
• olive oil2 tbsp
• yellow onion, minced1
• garlic, minced2 cloves
• cinnamon1/2 tsp
• allspice1/2 tsp
• vegetable broth2 cups
• plain yogurt1 cup
• toasted almonds, chopped1/3 cup
• dill, chopped2 tbsp
• lemon zest1 tsp
• salt and black pepperto taste

Method

1. 1Halve the zucchini lengthwise and scoop out a shallow channel from each half, reserving the flesh.
2. 2Warm olive oil in a skillet and cook the onion until soft, then add garlic and chopped zucchini flesh.
3. 3Stir in freekeh, cinnamon, allspice, salt, and pepper, then pour in the broth.
4. 4Simmer until the freekeh is tender and the mixture is thick but moist, about 15 minutes.
5. 5Heat the oven broiler and place the zucchini halves on a tray, cut side up.
6. 6Fill the zucchini with the freekeh mixture and broil for 4 to 5 minutes until lightly browned.
7. 7Mix yogurt with almonds, dill, lemon zest, and a pinch of salt, then spoon over the stuffed zucchini.

Tips

• Keep a little broth in the freekeh so the filling stays plush after broiling.
• Use zucchini of similar size so they cook evenly and hold the filling neatly.

Nutrition