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Stuffed Zucchini with Freekeh Pilaf and Currants

Gena Hamshaw
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 tsp

Coriander, ground

3 tbsp

Currants

3 cloves

Garlic

1/2 cup

Parsley, leaves

1

Red onion, small

4

Zucchini, medium

1

Kosher salt and freshly ground black pepper

1

Red pepper flakes

2 tsp

Ed wine vinegar

2 tbsp

Olive oil

1 tsp

Cumin, ground

3 tbsp

Pine nuts, toasted

1/2 cup

Dry freekeh, rinsed