2) Remove from the griddle and let cool. Carefully scoop out the insides and put it on a cutting board, leaving the skin and a sturdy rim all the way around. Chop and reserve zucchini flesh.
3) In a saucepan, over medium-high heat, saute the onion in 1 tablespoon of oil until it starts to brown. Add the white part of the spring onions, the raisins and pine nuts and saute for a minute more. Add the rice and stir until coated, then add the stock, cinnamon stick, cardamom pods, star anise, bay leaf and hot chili pepper. Stir until well mixed, then lower heat and cover.
4) Cook until tender, about 8 minutes. Discard the cinnamon stick, bay leaf, cardamom, anise and chili pepper. Stir in the reserved chopped zucchini, chopped dark green spring onion tops, and lemon zest. Spoon the mixture into the zucchini shells, top with grated cheese and serve.