1/2 cup (100g) jasmine rice

230g yellow onion (1 large), coarsely chopped

100g celery rib (1 medium), coarsely chopped

30g parsley leaves, coarsely chopped

2 garlic cloves, sliced

3 Tbsp cold unsalted butter, cut into 3 pieces

30g panko bread crumbs

140g plain yogurt or buttermilk or kefir

1/4 cup cold water (optional)

10g unflavored gelatin (3.5 tsp) (optional)

2 Lb (900g) meatloaf mix (or half beef, half pork)

14g salt or to taste

Black pepper

1/4 cup olive oil, plus more as needed

1 Lb (450g) trimmed, washed, chopped leeks (white and pale green parts only)

2 garlic cloves, minced

28oz (790g) canned or diced chopped tomatoes

1 cup dry white wine

2 cups water

1 tsp sugar

2 cups sour cream

3 Tbsp flour

Salt and pepper to taste

About 6 Lb (2.75 kg) large zucchini (or even better cousa squash)

Flour for dredging

Neutral oil, like canola, for browning

2 bay leaves (optional)

Sprigs of fresh thyme (optional)

start with the filling. bing a medium pot of water to a boil. Add salt and rice. Boil for 10 min, stirring for the first minute. Drain and rinse under cold water. Set aside.

Fit a food processor with a chopping blade and process the onion, celery, parsley, garlic, butter, bread crumbs, and yogurt until finely chopped. Transfer to a large bowl.

{“Optional gelatine step (only if using beef)”=>”Put 1/4 cup of cold water into a wide, microwave-safe bowl. Sprinkle the gelatin on top and let hydrate for 5 min, then microwave in 10 sec intervals just until dissolved.”}

Add the liquid gelatin to the bowl with pureed veggies. Add the meat, salt, and pepper, and mix thoroughly with hands (or with a paddle attachment of a stand mixer).

{“for the sauce”=>”Set a large pot or a deep, large skillet over medium heat and add the oil. When the oil is hot, add the leeks and cook stirring occasionally until tender and golden brown, 15-20 min. Stir in the garlic and cook for a minute. Add the tomatoes (chopping them up if using whole ones), wine, water, and sugar. Bring to a simmer. In a medium bowl, whisk together the sour cream and flour until completely smooth. Stir in a ladleful of tomato sauce into sour cream and whisk immediately. Stir in another one. Pour the sour cream mixture into the tomato sauce and bring to a simmer while stirring. Season to taste with salt and pepper.”}

Preheat the oven to 350F (180C).

Peel and trim the zucchini. Cut into very thick circles (1.25 inch / 3cm) and core. Choose a large pan you’ll be using for browning and separate zucchini into batches that can fit the pan. Season the first batch with salt all over (including the inside). Set the pan over high heat and add enough oil to cover the bottom of the pan. While the pan is heating up, dunk both cut sides of the zucchini pieces into flour and shake off the excess. When the oil is hot, add the zucchini to the pan and brown on both sides. When the first batch is getting close, start salting and flouring the second batch. Get the first batch out, add more oil, and brown the second batch.

Divide the zucchini pieces between baking dishes (you can leave one batch in the pan you used to brown them if it’s oven safe). Stuff with the meat mixture, packing it tightly. Pile the remaining mixture on top of zucchini. Pour the sauce over the zucchini. Tuck in a bayleaf and a few sprigs of thyme if using. Place both pans in the middle of the oven for 1 hour or until the sauce is bubbly and the meat registers 180F (82C). To brown the top, turn up the oven to 450F (230C) and turn on the convection for 5-10 min or until the top of the meat gets a bit of color.

Cool for 20 min, sprinkle with fresh parsley and/or dill and serve.