Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Zucchini: Wash the zucchini and trim the ends. Slice each zucchini in half lengthwise, creating long, even halves. Using a spoon, gently scoop out the flesh of each zucchini, leaving a hollow cavity to stuff. Be sure to leave enough flesh on the sides to keep the zucchini sturdy. Set the hollowed zucchini halves aside, and finely chop the zucchini flesh you removed.

Sauté the Onion and Zucchini Flesh: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, until soft and translucent. Then, add the chopped zucchini flesh and continue to cook for another 5 minutes, stirring occasionally.

Add Herbs and Nuts: Stir in the chopped parsley, basil, and mixed nuts. Cook for another 2-3 minutes until the herbs wilt slightly and the nuts begin to release their oils. Season with salt and black pepper to taste. Remove from heat and set aside.

Prepare the Rice: In a separate saucepan, bring 2 cups of water to a boil. Add 1 teaspoon of salt and 1 cup of long grain rice. Stir, cover the pot, and reduce the heat to low. Let the rice simmer for about 15 minutes, or until the water is absorbed and the rice is tender.

Mix in the Tomatoes: Once the rice is cooked, stir in the peeled, chopped tomatoes. The tomatoes will add a rich, savory flavor to the rice. Cook for an additional 3-4 minutes to let the flavors blend. Set aside.

Combine the Filling: Add the cooked rice and tomatoes to the sautéed onion, zucchini, herbs, and nuts mixture. Stir until everything is evenly combined.

Stuff the Zucchini: Using a spoon, carefully fill each hollowed zucchini half with the rice and vegetable mixture. Pack the filling in tightly, but don’t overfill. Arrange the stuffed zucchini halves in a baking dish.

Drizzle with Olive Oil: Drizzle the remaining 3 tablespoons of olive oil over the top of the stuffed zucchini. This will help keep the zucchini moist and add extra flavor.

Bake the Zucchini: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the zucchini is tender and the tops of the stuffing are lightly golden brown.

Check for Doneness: To check if the zucchini is done, insert a fork into the sides—it should go through easily, but the zucchini should still hold its shape.

Serve the Dish: Once baked, remove the zucchini from the oven and let them cool for a few minutes before serving. You can garnish the stuffed zucchini with extra chopped parsley or basil for a fresh finish.

Enjoy: Serve the stuffed zucchini warm, either as a standalone main dish or alongside a salad, grilled chicken, or fish for a complete meal.