Dolma with Rice and Herbs

Heat the oven to 375°F. Rinse the rice in a fine-mesh strainer, then prep the vegetables: cut thin caps from the bell peppers and tomatoes, remove pepper seeds, scoop tomato pulp into a bowl, halve zucchini lengthwise, and scoop centers to leave 1/4-inch shells.

Finely chop the yellow onion, parsley, dill, mint, tomato pulp, and scooped zucchini centers. Juice the lemons, measure 2 tablespoons lemon juice for the filling, and reserve any extra juice for serving or another use.

In a large skillet, warm 1/4 cup olive oil over medium heat. Add the onion, chopped zucchini centers, and 1 teaspoon kosher salt; cook 5 minutes, then stir in the rice for 2 minutes until glossy.

Stir in the chopped tomato pulp and cook 3 minutes until the mixture is lightly tomatoey and juicy. Remove from heat and fold in the parsley, dill, mint, and 2 tablespoons lemon juice.

Sprinkle vegetable cavities with 1/2 teaspoon kosher salt. Fill loosely with the rice mixture, leaving 1/2 inch headspace; set bell peppers and tomatoes upright and zucchini cut-side up in the baking dish, then replace pepper and tomato caps. If any rice filling remains, spoon it into the baking dish around the stuffed vegetables in a thin layer so it can cook in the pan liquid.

Whisk the vegetable broth with the remaining 1/4 cup olive oil and remaining 1/2 teaspoon kosher salt; pour around the vegetables and over any extra filling in the dish. Cover tightly with foil and bake 45 minutes.

Rest 10 minutes before serving so the rice finishes absorbing juices. Serve warm with pan juices and any reserved lemon juice, if desired.