Vegetable stuffed zucchini

Ingredients for 4

8 round zucchini

2 carrots

2 yellow onions

500gr tomatoes

2 garlic cloves

Salt

Pepper

Dill

Parsley, dried or fresh

4tbsp olive oil

350gr risotto rice

1tbsp tomato paste

600+250ml water

Process

Preheat the oven to 180°.

Cut the lid from each zucchini and remove the flesh from the inside to make the room for the stuffing. Drizzle inside of each with some olive oil and salt.

Finely chop onions, garlic, tomatoes and carrots.

In a skillet with high sides, heat up the olive oil on a medium-high heat. Add the onions, carrots, garlic and fry until they get a bit softer and develop some colour. Season well. Add the rice, mix with the vegetables. Add the tomato paste, mix. Add 600ml water and let simmer for 5 min. Add the tomatoes and remove from the heat. Mix in the herbs.

Place all the zucchini in a baking dish with high sides. Fill the zucchini with the stuffing and cover with the lid. If there is stuffing leftover place it around the zucchini. Add 250ml water around the zucchini in the baking dish.

Cover the baking dish with aluminium foil, bake for around 1h then remove the foil and bake for additional 10min or until the zucchini develops some colour.

Serve with some crème fresh or gräddfil and a piece of roasted bread.

Enjoy!

M