Lemon zucchini with Thai rice

Ingredients for 2 servings:

• 550 g zucchini, green
• 1 organic lemon(s)
• 200 ml soy cream (Soy Cream Cuisine)
• ¼ tsp salt
• some allspice powder, freshly ground
• 4 sprigs of lemon thyme
• 20 g pumpkin seeds
• 150 g Thai fragrant rice
• 300 ml water for the rice
• ½ tsp salt for the rice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Vegan

Cook the rice according to the package instructions. Wash the zucchini thoroughly, remove the stems and blossom ends, and halve. Remove the soft insides and cut the flesh into cubes of about 2 cm. Wash the lemon thoroughly, pat dry, and grate the zest with a coarse grater. Squeeze out the juice. Heat the soy cream in a saucepan, add salt, 2/3 of the lemon zest, and the zucchini, and cook for about 4-5 minutes until tender. Test for firmness. Turn off the heat and season with salt and allspice. Leave in the covered pan until the rice is tender. Strip the leaves from the lemon thyme stems. Just before serving, add the lemon juice to the zucchini and stir in. Do not allow to boil any longer. To serve: Arrange the rice in a ring on the plate, place the zucchini in the center. Garnish with the remaining lemon zest, lemon thyme, and pumpkin seeds. Tip: This dish also tastes delicious chilled to room temperature, making it a perfect summer dish.