Kadoo Makhloot (کدو مخلوط) — Persian-Style Stuffed Zucchini with Herbs and Parmesan

• 4Zucchini (medium, straight) (about 250–300 g each)
• 10 gKosher salt (divided)
• 45 mlOlive oil (divided)
• 2 gBlack pepper (about 1 teaspoon, divided)
• 200 gYellow onion (finely diced)
• 12 gGarlic (minced (about 4 cloves))
• 250 gCremini mushrooms (finely chopped)
• 350 gGround meat (beef or lamb, 85–90% lean) (halal-certified if needed)
• 300 gTomatoes (grated on a box grater or finely crushed)
• 30 gTomato paste (about 2 tablespoons)
• 15 mlWhite vinegar (about 1 tablespoon)
• 20 gFresh basil leaves (finely chopped)
• 4 gFresh rosemary (leaves only, very finely chopped (about 2 teaspoons))
• 2 gGround turmeric (about 1 teaspoon)
• 1 gGround cinnamon (about 1/2 teaspoon)
• 1 gGround cumin (about 1/2 teaspoon)
• 120 mlWater (for the baking dish)
• 60 gParmesan cheese (finely grated)

Instructions

1. 1

   Heat the oven to 200°C / 400°F (180°C fan). Trim zucchini ends, then slice each zucchini lengthwise. With a spoon, hollow out the centers, leaving a 8–10 mm wall. Finely chop the scooped zucchini flesh and reserve. Sprinkle boats with 6 g salt and half the pepper, drizzle with 15 ml olive oil, and set cut-side up on a tray for 15 minutes.

2. 2

   Meanwhile, make the filling. Heat 15 ml olive oil in a large skillet over medium-high heat. Add onion and cook 6–8 minutes until translucent and lightly golden. Stir in garlic for 30 seconds until fragrant. Add mushrooms and cook 7–9 minutes, stirring, until their liquid evaporates and the pan looks mostly dry; this concentrates flavor and prevents watery zucchini.

3. 3

   Add ground meat to the skillet and cook 6–7 minutes, breaking it into small pieces, until no pink remains. Stir in turmeric, cumin, cinnamon, remaining salt (4 g), and remaining pepper. Add the reserved chopped zucchini flesh and cook 3 minutes. Mix in grated tomatoes and tomato paste, then simmer 8–10 minutes until thick and spoonable.

4. 4

   Turn off the heat and stir in white vinegar, chopped basil, and chopped rosemary. Taste and adjust: the filling should be savory with a gentle tang, not sharply sour. Arrange zucchini boats in a 23×33 cm (9×13 in) baking dish. Spoon the filling into each boat, pressing lightly so it holds together without compacting too tightly.

5. 5

   Pour 120 ml water into the bottom of the baking dish (not over the tops) to create steam and keep the zucchini tender. Drizzle the remaining 15 ml olive oil over the boats. Cover tightly with foil and bake 20 minutes. Uncover, sprinkle Parmesan evenly, and bake 10–12 minutes more until zucchini is tender and the tops are lightly browned.

6. 6

   Rest the dish 8–10 minutes before serving so the juices settle and the filling firms slightly. If the pan has excess liquid, spoon it over the boats as a light sauce. Serve warm, with extra basil leaves if desired, and slice each boat in half for easier plating.