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1
Preheat the oven to 375.
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2
In a medium bowl, soak the rice in the warm water for 20 minutes; drain.
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3
Cut each zucchini in half crosswise, making 12 cylinders about 4 inches long.
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4
Using a melon baller or small spoon, scoop out the flesh to form cups with a 1/4-inch-thick shell.
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5
Coarsely chop the flesh and reserve 3/4 cup.
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6
Save the remaining flesh for another use.
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7
In a large skillet, heat 2 tablespoons of the olive oil until shimmering.
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8
Add the onion, fennel and reserved 3/4 cup chopped zucchini and cook over moderately high heat, stirring occasionally, until lightly browned, about 10 minutes.
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9
Add the Aleppo pepper and cook for 1 minute.
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10
Stir in half of the tomatoes, the drained rice, almonds, dill, parsley, mint and 1 1/2 teaspoons of salt and season with pepper.
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11
Using a small spoon, fill the zucchini cups with the rice mixture, mounding it.
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12
Transfer the cups to a small cast-iron casserole or large saucepan.
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13
Tuck the grape leaves in between the zucchini cups to keep them upright.
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14
Spoon the remaining tomatoes on top and pour the stock all around.
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15
Drizzle with the remaining 2 tablespoons of olive oil.
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16
Cover and bake for 1 hour and 5 minutes, or until the zucchini and rice are tender.
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17
Let the zucchini cool for 15 minutes and discard the grape leaves.
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18
Serve the stuffed zucchini warm or at room temperature.
