- 1 large, 14” long zucchini, or 2 smaller ones, cut lengthwise
- 1 large onion, chopped
- 2 carrots, diced
- 1 stalk celery, chopped
- 1 cup pumpkin or butternut squash, diced
- 2 preserved lemons, diced
- 5 cloves garlic, minced
- 2 cups chopped greens, (swiss chard, kale, mizuna)
- 2 cups broccoli, cut into florets
- 1 cup red cherry tomatoes
- 1 cup yellow cherry tomatoes
- ½ cup kalamata olives, cut in half
- 2 cups cooked rice, (I used organic, short grain brown rice and Red Bhutan Rice)
- ½ t. cumin
- 1 t. salt
- 1 t. Ras el Hanout
- ½ cup pine nuts
- ⅓ cup chopped mint
- Olive oil
- Pre-heat oven to 375 degrees.
- With a spoon, remove the seeds of the zucchini, so that you are hollowing out the center. Brush with olive oil and sprinkle with salt, pepper and Ras el Hanout seasoning.
- Cover a cookie sheet with parchment paper and lay out the zucchini. Cover with another piece of parchment paper and bake at 375* for 20 minutes.
- Meanwhile, in large wok, sauté onions and carrots in Olive Oil for 5 minutes until onions are translucent.
- Add the pumpkin, celery, and garlic, and cook another 5 minutes.
- Add the broccoli, the preserved lemons, the greens, and the olives. Cook until the greens are soft and reduced in size. Add the cumin, salt and Ras el Hanout.
- Add the cherry tomatoes, mint, pine nuts and rice.
- Stuff the zucchini with the vegetable rice mixture.
- Bake covered for 20 minutes, until the zucchini is soft when poked with a fork. Remove from oven and serve on a bed of rice, garnished with mint and cherry tomatoes.
Step-by-Step Instructions:
Preheat oven to 375 degrees. With a spoon, remove the seeds of the zucchini, so that you are hollowing out the center. Brush with olive oil and sprinkle with salt, pepper and Ras el Hanout seasoning.
Cover a cookie sheet with parchment paper and lay out the zucchini . Cover with another piece of parchment paper and bake at 375* for 20 minutes. 
Meanwhile, in large wok, sauté onions and carrots in Olive Oil for 5 minutes until onions are translucent. Add the pumpkin, celery, and garlic, and cook another 5 minutes.
Add the broccoli, the preserved lemons, the greens, and the olives. Cook until the greens are soft and reduced in size.
Add the cumin, salt and Ras el Hanout. Add the cherry tomatoes, mint, pine nuts and rice.
Stuff the zucchini with the vegetable rice mixture. Bake covered for 20 minutes, until the zucchini is soft when poked with a fork. Remove from oven and serve on a bed of rice, garnished with mint and cherry tomatoes.
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