Total Calories: 1,388
1. Prepare the paneer in advance. Prepare the masala. Scoop out the white flesh from each zucchini half, leaving a 1/4-inch thick shell. Place the shells in a large skillet, cut side down. Drizzle 1 tablespoon oil over them and cook over medium-high heat until the edges are golden, 4 to 5 minutes. Turn each zucchini over and lightly cook the other side. Transfer to a serving platter and keep warm.
2. In a food processor, process together the zucchini pulp, paneer (or ricotta) cheese, cilantro, coriander, fennel seeds, mango powder, cayenne pepper, garam masala, turmeric, asafoetida, and salt until smooth.
3. Heat the remaining 1 tablespoon oil in a small nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the processed zucchini-cheese mixture and stir about 5 minutes. Use it to stuff each zucchini boat.
4. In the same pan, add the tomato and cook over medium heat stirring until softened and coated with any remains in the pan. Transfer to the zucchini as a garnish and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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