@ElsieDIt's an Algerian dish from The Vegetarian Table: North Africa.
I had 1 lb of zucchini. They are hollowed out and the zucchini bits are chopped with a1/4 c red bell pepper, 1 clove garlic and 1/2 c finely diced onion. This is sautéed until soft and mixed with a 1/4 c brown cooked rice, a pinch of salt, cayenne & cinnamon, a 1/2 beaten egg and quite a bit of chopped parsley (5 sprigs). Stuffed into the zucchini and baked with 1 c vegetable stock, covered in a 425F oven for 35 minutes until the zucchini are soft. I stood my zucchini up in the broth. The juices are drained off (I had 3/4 cup which was what was called for...if you have more reduce it down) and mixed in with an 1 egg yolk and 1 T lemon juice then heated until thickened (I did this in a double boiler and had to add about 1/2 t arrowroot powder to thicken the way I wanted). It went really well with the stuffed vegetables and the crab cakes.
