Zucchini with rice and corn

Ingredients for 4 servings:

• 3 medium-sized onions, diced
• 1 kg zucchini
• some rosemary, dried, or 2-3 fresh stalks
• 1 can corn kernels
• 1 ½ cups rice
• 3 cups water
• 200 g sour cream
• Salt
• Pepper, freshly ground
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Zucchini recipes for children

Wash and dry the zucchini, then halve it lengthwise. Slice the halves crosswise. Heat the oil and sauté the onions until translucent. Add the zucchini and rosemary, cover, and simmer over low heat until the zucchini are almost tender. Stir in 1 can of corn and its liquid, season with salt and pepper, and simmer for a while longer. While the vegetables are cooking, bring the rice to a boil in lightly salted water with just under twice the amount of water. Simmer over low heat until the liquid is absorbed. Add the rice and sour cream to the vegetables, mix well, and heat together. Season with salt and pepper to taste. This will serve at least 4 people, depending on your appetite.