Stuffed Zucchini with Freekeh Pilaf and Currants

Name: Stuffed Zucchini with Freekeh Pilaf and Currants
Ingredients: 4 medium zucchini; Kosher salt and freshly ground black pepper; 1/2 cup dry freekeh, rinsed; 2 tablespoons olive oil, plus extra for brushing the zucchini; 1 small red onion, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 3 tablespoons currants (or raisins); 3 tablespoons toasted pine nuts; 2-3 teaspoons ed wine vinegar (to taste); crushed red pepper flakes; 1/2 cup chopped parsley leaves; optional: Your favorite tahini dressing or pomegranate molasses, for drizzling