Rice And Dill Stuffed Zucchini

Ingredients

• 1/2 cup medium-grain rice, such as Spanish or arborio
• 2 cups warm water
• 6 medium zucchini (about 2 1/4 pounds total), ends trimmed
• 1/4 cup extra-virgin olive oil
• 1 large sweet onion, coarsely chopped
• 1 medium fennel bulb, cored and coarsely chopped
• 1 teaspoon Aleppo pepper (see Note) or pinch of crushed red pepper
• 1 cup drained canned diced tomatoes
• 1/3 cup roasted, salted almonds, finely chopped (1 1/2 ounces)
• 1/4 cup finely chopped dill
• 1/4 cup finely chopped parsley
• 1 tablespoon finely chopped mint
• Salt and freshly ground pepper
• 12 brined grape leaves (optional), drained and rinsed
• 1/2 cup chicken stock

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