Stuffed zucchini with spices

Directions

1. First, thoroughly wash the zucchini, then cut them in half and remove the seeds and flesh inside. ≈ 8 min
2. After lightly seasoning with salt, let it rest for 15 to 20 minutes (this will reduce the bitterness). ⏱ 20 min
3. Next, rinse again with clean water. ≈ 2 min
4. In a pan, heat some oil and add the chopped onion until it softens. ⏱ ≈ 7 min
5. Next, add some garlic and ginger paste, and cook for a few minutes. ⏱ ≈ 10 min
6. Add all the spices and powdered salt, and continue to mix. ≈ 4 min
7. Make sure the filling mixture is completely dry. ≈ 3 min
8. Fill each empty Cucumis melo with the prepared mixture, ensuring it is evenly distributed. ≈ 10 min
9. Use a thread or toothpick to seal the ends to prevent the mixture from escaping. ≈ 3 min
10. Return the oil paint to its container and cover the stuffed pumpkins. ≈ 10 min
11. Cook over low heat until they are tender. ⏱ ≈ 40 min
12. While cooking, turn the zucchini over occasionally. ≈ 3 min
13. This will ensure that all sides achieve a beautiful, uniform golden color. ≈ 3 min