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In this vibrant dish, tender baked zucchini are stuffed with freekeh, sweet onion, and briny capers, and served over za’atar-seasoned carrots and currants tossed with more of the hearty grain. We’re bringing it all together with a drizzle of creamy Greek yogurt brightened with fresh lemon juice.

Ethan Mick

with Carrots, Currants & Freekeh

Stuffed Zucchini

Cracked Freekeh

Zucchini

Garlic

Sweet Onion

Carrots

Dried Currants

Grana Padano Cheese

Capers

Plain Nonfat Greek Yogurt

Crushed Red Pepper Flakes

Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)

Pink Or Yellow Lemon

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the **freekeh** and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly.

Cook the freekeh:

While the freekeh cooks, wash and dry the fresh produce. Line a sheet pan with foil. Halve the **zucchini** lengthwise. Place on the foil. Drizzle with **1 teaspoon of olive oil** and season with salt and pepper; turn to coat. Arrange cut side up. Roast 15 to 17 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven. Transfer the roasted zucchini to a work surface. When cool enough to handle, using a spoon, carefully scoop out and discard the seeds and pulp. Return the **hollowed zucchini** to the sheet pan, cut side up.

Roast & hollow the zucchini:

While the zucchini roast, halve and peel the **onion**, then small dice to get 1/2 cup (you may have extra). Peel and roughly chop **2 cloves of garlic**. Grate the **cheese** on the small side of a box grater. Quarter and deseed the **lemon**. Peel the **carrots** and grate on the large side of a box grater. Place in a large bowl; add the **currants**, **the juice of 2 lemon wedges**, and the **za’atar**. Stir to combine. In a separate bowl, combine the **yogurt**, **the juice of the remaining lemon wedges**, and **1 tablespoon of water**. Season with salt and pepper.

Prepare the remaining ingredients:

In a medium pan (nonstick, if you have one), heat **1/2 teaspoon of olive oil** on medium-high until hot. Add the **diced onion**. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the **chopped garlic**, **capers**, and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a medium bowl. Add **1/2 cup of the cooked freekeh**; stir to combine. Taste, then season with salt and pepper if desired.

Cook the onion & make the filling:

Divide the **filling** among the **hollowed zucchini** (you may have extra filling). Evenly top with the **grated cheese**. Bake 5 to 7 minutes, or until the cheese is melted and lightly browned. Remove from the oven.

Stuff & bake the zucchini:

While the zucchini bake, to the bowl of **carrot-currant mixture**, add the **remaining cooked freekeh** and **1/2 teaspoon of olive oil**. Stir to combine. Taste, then season with salt and pepper if desired. Serve the **finished freekeh** topped with the **baked zucchini**. Drizzle with the **lemon yogurt**. Enjoy!