Baked zucchini with mozzarella and rice

Ingredients for 2 servings:

• 2 m.-large zucchini
• 6 large tomatoes
• 1 onion(s)
• 2 garlic cloves
• 1 cup of rice
• 1 pack of mozzarella, grated or
• 2 balls of mozzarella, sliced
• possibly herbs
• Water (salt water)
• possibly tomato paste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious Mediterranean, quick to prepare and good on summer days

Wash the tomatoes and cut into small cubes (the same size as for bruschetta). Peel and chop the onion and garlic, and add them to the tomatoes. Season with salt and pepper; if desired, add more herbs such as oregano, basil, or parsley. Let the mixture simmer for a while. Place the rice in a pan with a little salted water and preheat the oven to 180-200°C. Wash the zucchini, halve them, remove the seeds with a spoon, and place them in a baking dish, cut-side up. Now pour the tomato mixture over the zucchini and sprinkle or cover with the mozzarella. Place the whole thing in the oven for about 15-20 minutes, until the mozzarella begins to develop a light brown color. Meanwhile, don’t forget the rice. If you have a lot of the tomato mixture left over, it makes a wonderful sauce for the rice. Simply bring it to a boil and, if necessary, add a little tomato juice or tomato paste. Tip: Also tastes wonderful with some red bell pepper.