Zucchini rice casserole

Ingredients for 2 servings:

• 2 m.-large zucchini or eggplant(s)
• 1 bunch of spring onions
• 1 bell pepper(s), red or yellow
• 250 g cream cheese with herbs
• 150 g rice
• 100 g cheese (Emmental), grated
• herbs, mixed, frozen
• chives
• e.g. vegetable broth
• oil
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with herb cream cheese sauce

Cook the rice according to the package instructions until al dente. Dice the zucchini and bell peppers, and slice the spring onions. Heat the oil in a saucepan and sauté the spring onions, then add the bell peppers and zucchini. Sauté for about 4-5 minutes. Meanwhile, in a second saucepan, dissolve the cream cheese in a little vegetable stock (not too much; it’s better to add more later) and simmer until the sauce has a creamy consistency. Add the chives and mixed herbs, and season with salt, pepper, and paprika. Now add the vegetables and rice to a baking dish, mix everything together, and pour the sauce over the sauce. Spread the cheese on top. Bake the whole thing in the oven at 180°C for about 20-30 minutes, until the cheese is nicely browned. You can also use eggplant instead of the zucchini, or a mixture of both!