Heat the water in a saucepan with ½ teaspoon salt. When it boils, put in the courgettes/zucchini whole, and boil for 3 minutes. Remove them with a slotted spoon into a colander. Bring the water to the boil again and put in the drained rice. Kepp it at a rolling boil for 8-10 minutes. Drain the rice into a colander. Cut the courgettes in half length ways and with a small spoon scoop out some of the flesh. Chop this finely and reserve it for use later. Heat the oil in a frying pan and fry the garlic and shallots, stirring all the time, for 2 minutes. Add the powdered ingredients and the courgettes flesh and continue stirring for 2 more minutes. Add the cooked rice and mix well. Turn off the heat and let the rcie cool to room tempertaure. Adjust the seasoning and add the egg(if used), mixing everything well together. Arrange the hollowed courgettes halves in an oiled ovenproof dish and spoon the rice filling into them. Cover the dish with aluminium foil and bake in the oven at 180 ºC (350 ºF) for 25-30 minutes. Alternatively, if you prefer, steam them for 8-10 minutes. When they are cooked, transfer the courgettes to a serving dish.
If they are to be served as a snack or with drinks, cut them into small pieces with a sharp knife. Otherwise, serve them as they are, hot, warm or cold, as a main course vegetable.
6 courgettes/ zucchini weighing 450-500 g
1,7 litres water
½ teaspoon salt
112 g uncooked Basmati or Patna rice, washed and drained
3 tablespoons olive or peanut oil
2 cloves garlic, finely sliced
4 shallots, finely sliced
½ teaspoon chilli powder
½ teaspoon paprika De la Vera Safinter
½ teaspoon ground coriander
½ teaspoon ground cumin
The chopped-up flesh of the courgettes/zucchini
1 egg (optional)
Salt to taste