التعليمات

• 1 - Prepare the Zucchini:
  Slice each zucchini lengthwise and use a spoon to scoop out seeds and some flesh, leaving canoe-shaped shells. Reserve the scooped flesh, roughly chop, and set aside.
• 2 - Roast the zucchini shells:
  Drizzle 1 tbsp olive oil and a pinch of salt on the hollowed shells. Bake at 200°C (390°F) cut side up for 10 minutes to soften, then remove from oven.
• 3 - Prepare the Filling:
  Heat remaining oil in a skillet on medium. Sauté onions until soft, about 3 minutes; add garlic and zucchini flesh and cook another 2-3 minutes. Add ground lamb, breaking it up until browned.
• 4 - Mix and season the stuffing:
  Add cooked rice, raisins, toasted almonds, paprika, cumin, cinnamon, salt, and pepper. Pour in half the tomato passata, stir well, and simmer 3–4 minutes. Stir in parsley; adjust seasoning.
• 5 - Stuff and assemble:
  Fill zucchini canoes with mixture, slightly mounding the filling. Place in baking dish. Spoon remainder of passata over and around the stuffed zucchini.
• 6 - Bake and finish:
  Cover loosely with foil; bake at 200°C (390°F) for 15 minutes. Remove foil, sprinkle with feta cheese if using, and bake 5 minutes more until golden and bubbling.
• 7 - Garnish and Serve:
  Let cool slightly, then garnish with extra parsley. Serve warm with rustic bread or couscous if desired.