Preheat oven to 375°F (190°C).

Cut zucchini in half lengthwise and scoop out the pulp.

Chop the zucchini pulp and set aside.

Place zucchini halves on a baking sheet lined with parchment paper.

Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Bake at 375°F (190°C) for 15 minutes or until tender.

Heat a medium saucepan over medium heat.

Add 1 tablespoon olive oil.

Add rice, cardamom pods, and cinnamon stick.

Cook for 5 minutes, stirring frequently, until the rice is opaque.

Add 1/4 teaspoon salt, cumin, red pepper, and 1 1/4 cups water.

Bring to a boil, then cover, reduce heat, and simmer for 12 minutes.

Remove from heat and stir in chopped apricots.

Cover and let stand for 10 minutes.

Discard cardamom pods and cinnamon stick.

Spoon the rice mixture into a large bowl and cool slightly.

Combine remaining 2 tablespoons olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, orange rind, lemon juice, and orange juice in a small bowl.

Whisk the mixture until well combined.

Add the dressing, reserved zucchini pulp, pistachios, dill, parsley, chickpeas, and goat cheese to the rice mixture.

Toss well to combine.

Preheat broiler to high.

Spoon about 1/4 cup of the rice mixture into each zucchini shell.

Broil for 6 minutes or until lightly browned.