Drizzled with herby lemon tahini sauce!
In a skillet over medium high heat, add the vegetable oil with the onions and sauté for 2 minutes. Add the can of tomatoes and salt and pepper and allow to cook for about 10 minutes.
Meanwhile, prepare the zucchinis. Cut off the top and bottom of each zucchini and cut each zucchini in half. Scoop out the center of each zucchini half using a small spoon (make sure to leave the outside intact). Add 1 kebab in the center of each zucchini. Do not discard the zucchini centers! Add them to the skillet with your onions and tomatoes.
Rinse the basmati rice and add it to the skillet and top it with grated fresh turmeric (if using). Add water, enough to just cover the rice with an additional ¼ inch of water above the rice (you can measure using your pinky, the water should reach halfway to your first knuckle)!
Carefully place the stuffed zucchinis into the rice, standing upright.
Cook on high until the water is boiling. Cover and reduce heat to medium and cook for another 30 minutes.
To serve, garnish with parsley, lemon juice and olive oil if desired!