Kra’a

This would be an ideal dish for the Rosh Hashanah table. The sweetness of the new year is echoed in the sweetness of the apricots. There are three ways to stuff the zucchini. To do it the hard way, hollow them out with an apple corer and keep them whole. Or, you can cut them in half lengthwise and scoop out the seeds, forming barquettes. A Moroccan method is to first peel the zucchini in a striped fashion. Cut off the ends, then cut the zucchini into 1 ½- to 2-inch pieces. Scoop out the pul