Herb and Walnut Stuffed Zucchini with Saffron Yogurt

Slice the zucchini lengthwise. Carefully scoop out the flesh with a spoon, leaving a quarter-inch border all around. Reserve the scooped flesh for the filling. Season the hollowed zucchini lightly with salt and set aside.

Melt the butter in a wide skillet over medium heat. Add the yellow-onion and cook, stirring gently, until softened and translucent, about 5 minutes.

Add the garlic and cook for another minute until fragrant. Stir in the reserved zucchini flesh and turmeric, cooking until the zucchini softens and releases its moisture, about 3 minutes.

Remove the skillet from heat. Fold in the chopped walnut, parsley, cilantro, and dill. Season with salt and white-pepper. Let the mixture cool slightly before stuffing.

Preheat your oven to 375°F (190°C). Arrange the hollowed zucchini cut-side up in a baking dish. Spoon the herb and walnut filling generously into each boat, pressing gently.

Cover with foil and bake for 25 minutes until the zucchini is tender when pierced with a fork. Remove the foil for the final 5 minutes to lightly brown the tops if desired.

In a small bowl, steep the saffron in 2 tablespoons of hot water. Allow it to bloom for 5 minutes until the water turns a deep amber-gold.

In a serving bowl, combine the yogurt with the saffron water. Squeeze in the juice of half the lemon and add the remaining lemon half as a garnish. Whisk until smooth and creamy.

Spoon the saffron yogurt generously over the hot stuffed zucchini. Scatter fresh chive over the top. Serve immediately while the zucchini is still warm, offering extra lemon wedges on the side.