- 6 medium zucchini (6 ounces each)
- 1 teaspoon kosher salt, divided
- 3/8 teaspoon black pepper, divided
- 3 tablespoons olive oil, divided
- 3/4 cup jasmine rice
- 6 cardamom pods
- 1 (3-inch) cinnamon stick
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 1/4 cups water
- 8 dried apricots, coarsely chopped (about 1/3 cup)
- 1/2 teaspoon grated orange rind
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1/3 cup chopped shelled dry-roasted, unsalted pistachios
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh flat-leaf parsley
- 2 ounces goat cheese, crumbled (about 1/4 cup)
- 1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
- calories 265
- fat 12.7 g
- satfat 2.8 g
- monofat 7.1 g
- polyfat 1.9 g
- protein 9.2 g
- carbohydrate 31.6 g
- fiber 5.6 g
- cholesterol 4 mg
- iron 2.2 mg
- sodium 389 mg
- calcium 81 mg
How to Make It
Preheat oven to 375°.
Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place the zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bake at 375° for 15 minutes or until tender.
Heat a medium saucepan over medium heat. Add 1 tablespoon oil; swirl to coat. Add rice, cardamom, and cinnamon; cook for 5 minutes or until the rice is opaque, stirring frequently. Add 1/4 teaspoon salt, cumin, red pepper, and 1 1/4 cups water. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Remove from heat; stir in apricots. Cover and let stand 10 minutes; discard cardamom and cinnamon. Spoon rice mixture into a large bowl; cool slightly.
Combine remaining 2 tablespoons olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, orange rind, and juices in a small bowl; stir with a whisk. Add dressing, reserved zucchini pulp, pistachios, and remaining ingredients to rice mixture; toss well to combine.
Preheat broiler to high.
Spoon about 1/4 cup rice mixture into each zucchini shell. Broil 6 minutes or until lightly browned.