Zucchini stuffed with summer vegetables

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Zucchini stuffed with summer vegetables

Zucchini stuffed with summer vegetables

Number of people

2 courgettes

4 red tomatoes

130 g rice

60 g grated cheese

2 cloves of garlic

1 onion

10 tablespoons of olive oil

16 basil leaves



Preparation: 20 min
Cooking time: 45 min
Step 1
First put the rice to cook in 50 cl of boiling salted water 5 tablespoons of olive oil and then cook for 25 minutes over low heat, covered.
Step 2
Preheat your oven to 200°C (thermostat 6-7).
Step 3
Cut the courgettes in half lengthwise and then remove the flesh to chop it.
Step 4
Wash, deseed and cut the tomatoes, then mix them with the zucchini meat.
Step 5
Peel and chop the garlic and onion with the freshly rinsed basil.
Step 6
In an oiled sauté pan, melt the garlic and onion with the zucchini tomato chopped.
Step 7
Then add the rice with the minced fresh herbs, then continue to stir the mixture until a homogeneous filling is obtained.
Step 8
Stuff the courgettes with this mixture and place them in an oiled ovenproof dish.
Step 9
Bake for 35 minutes.
Step 10
Take the dish out of the oven, sprinkle it with grated cheese and bake in the oven for 10 minutes.
I add my grain of salt

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