Stuffed mini patissons

Ingredients for 2 servings:

• 12 small patisson pumpkins (mini patissons)
• 50 g rice, cooked
• 3 tbsp pesto
• 1 pack of mozzarella, approx. 125 g
• e.g. Parmesan
• some pumpkin seed oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Ingredients interchangeable, perfect for using up leftovers

Wash the patty pans, cut off the tops, and lightly hollow them out with a sharp spoon. Fill the hollows first with a little pesto and then with rice, or mix both together and then stuff them in the pan. Finely dice the mozzarella and place the cubes on top of the rice. Drizzle a few drops of pumpkin seed oil on each patty pan and sprinkle with grated or shaved Parmesan cheese. Place the lids on the squash. Place the patty pans in a baking dish in an oven preheated to 200°C (top/bottom heat) for about 20 minutes. Season with salt and pepper to taste. I usually make this recipe as an appetizer or tapas. The ingredients can be swapped out with a little creativity. For the rice filling, I use leftover risotto, but bulgur or couscous also works. The cheese selection is endless: feta cheese, Gouda, whatever you have in the fridge waiting to be used up.