How to make
The tops of the washed zucchini are cut off from the stems and the inside is carved out with a thin and sharp knife.
Fry the chopped onions, tomato puree, chopped pistachios, allspice, a teaspoon of sugar, mint and washed rice in olive oil.
Stir over medium heat until the rice is translucent. Add salt and the carved out part of the zucchini.
Fill the zucchini with the resulting mixture and arrange them in a baking pan. Add a little fat, as much salt as you like and water.
The dish is baked in the oven for about 30 minutes at 390°F (200 degrees).
For the pesto, cut the washed and dried dill, add the pressed garlic, salt, olive oil and balsamic vinegar.
Garnish with fries and dill pesto.
The zucchini with oriental stuffing and pistachios are ready.
