John Myers
Ingredients for 2 servings:
- 1 bag of rice
- ½ can pizza tomatoes
- ½ onion(s)
- 1 handful of cheese, grated
- some vegetable stock powder
- some parsley
- some chives
- nutmeg
- possibly garlic
- possibly curry powder
- 1 zucchini
- ½ cup crème fraîche
- 1 handful of grated cheese, for topping
- Salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
simple and vegetarian
Halve the zucchini and generously scoop out the insides with a tablespoon. Chop the insides into small pieces and place them in a bowl. Place the halved zucchini in a baking dish and drizzle with a little olive oil and a pinch of salt. Cook the rice. If you like, you can use vegetable stock instead of salt. Chop the onion and add it to the bowl. Add the pizza tomatoes, the cooked rice, and a handful of grated cheese to the bowl. Season the mixture with vegetable stock (preferably instant stock), parsley, nutmeg, and chives. You can also add other spices such as curry or garlic. Mix everything together and season to taste. Spoon the filling onto the zucchini halves. Spread with a little crème fraîche. Finally, sprinkle with a little grated cheese. Place the casserole in the oven and bake for about 25-30 minutes at 170 degrees Celsius (350 degrees Fahrenheit) with top and bottom heat.
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