Rice and Cheese Stuffed Zucchini
Rinse and trim the round zucchini, remove the stems, cut a lid and scoop out the zucchini with a spoon leaving a 1/4-inch wall all around. If necessary, remove a small sliver from the bottoms of the squash so they sit upright. (If using long zucchini, halve lengthwise and scoop out with a spoon).
Peel the onions and garlic and finely chop. Heat some olive oil and cook the onions and garlic until soft, remove from the heat, transfer to a bowl and let cool. Add the rice, stir in the cheese and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish.
Fill the zucchini with the rice mixture and place in the baking dish in a single layer. Dot the zucchini with butter, pour the broth into the pan and bake until the filling is piping hot and the zucchini are tender, about 30 minutes. Garnish to taste with fresh herbs.