Stuffed Rondini

Ingredients for 2 servings:

• 150 g basmati rice
• 250 ml water
• 2 zucchini (Rondini), round zucchini
• ½ bell pepper(s), yellow
• ½ carrot(s)
• ½ onion(s)
• 1 garlic clove(s)
• 1 tsp herbs de Provence
• 1 can of tomatoes
• 100 ml vegetable stock
• 50 g cheese substitute, grated, vegan
• 3 tbsp sunflower seeds
• 3 sprigs of parsley
• olive oil
• margarine
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Bring the rice to a boil with 250 ml of water, then cover and let it swell on the lowest heat. After 10 minutes, turn off the stove; the residual heat is sufficient. Cut open the tops of the zucchini and scoop out the flesh with a spoon. Chop the flesh and set aside. Brush the zucchini inside and out with olive oil and season with salt and pepper. Place in the oven at 200 °C for 10 minutes. Finely dice the bell pepper, coarsely grate the carrot, finely dice the onion, and finely chop the garlic. Heat 1 teaspoon each of olive oil and margarine in a saucepan. Add the garlic and carrot and fry briefly. Add the herbs de Provence. Deglaze with the tomatoes and vegetable stock, season with salt, pepper, and a pinch of sugar, and simmer for 10 minutes. Heat 1 teaspoon of margarine and olive oil in a pan. Sauté the onions, bell pepper, and zucchini flesh. Remove the pan from the heat and stir in the rice and 2/3 of the cheese substitute. Season with salt and pepper. Stuff the zucchini with the rice mixture and sprinkle with the remaining cheese substitute. Place in a baking dish and bake for another 10-15 minutes at 200°C. Toast the sunflower seeds in a pan without oil. Finely chop the parsley. Spoon the tomato sauce onto the plates, arrange the Rondini on top, and serve sprinkled with parsley and seeds.