Cretan Style Zucchini with Olive Oil and Herbs

Ingredients

• 4-5 fresh zucchinis
• 1 dry onion, chopped
• 3-4 sprigs fresh spring onion
• 2 tablespoons basmati rice (washed)
• Juice and zest of half a lemon
• Half a teacup olive oil
• 2 teacups hot water
• A pinch each of fresh mint and dill
• Salt

Steps

1. 1.Heat olive oil in a large pot and sauté dry onions until softened.
2. 2.Add finely chopped white parts of spring onions, washed rice, and lemon zest. Sauté for a few minutes until fragrant. Then add 1 teacup of hot water.
3. 3.Trim the ends of the zucchinis and slice them into long, thin strips using a vegetable peeler until you reach the seedy core. (You can use the remaining seedy parts for fritters or soups.)
4. 4.Add the zucchini strips, chopped fresh mint, and green leaves of spring onions to the pot. Add the remaining 1 teacup of hot water, lemon juice, and salt, then close the lid.
5. 5.Let it cook on low heat until the rice swells and the zucchinis soften slightly. Once cooking is finished, sprinkle plenty of fresh dill and mint, cover, and let it steep with its own heat. Serve warm or cold, drizzled with a little extra virgin olive oil.