Stuffed zucchini

Ingredients for 2 servings:

• 4 zucchini
• 2 onions
• 125 g diced ham
• 200 g mushrooms
• 1 handful of cherry tomatoes
• 150 g rice
• 5 slices of cheese
• 2 tbsp tomato paste
• 1 shot of white wine
• nutmeg
• Paprika powder
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Place the rice in a pot, add twice the amount of water, and add salt. Bring the water to a boil, then simmer on low heat until the water in the pot is gone. Stir the rice occasionally. Meanwhile, wash the zucchini, trim the ends, halve, and scoop out the flesh with a spoon, then finely chop the flesh. Sprinkle the scooped-out zucchini with a little salt and place on a baking sheet or in a casserole dish. Wash the mushrooms and tomatoes, halve them, and chop into small pieces. Peel and finely dice the onions. Heat oil in a pan and sauté the onions until translucent. Add the diced ham and fry briefly. Stir in the tomato paste and deglaze everything with a dash of white wine. Add the mushrooms, pulp, and tomatoes. Season everything with paprika, nutmeg, salt, and pepper, and let it reduce slightly. Finally, add the cooked rice to the pan and mix everything well. Preheat oven to 180°C (top/bottom heat). Spoon the filling into the zucchini halves. Finally, cut the cheese slices into strips, place them on top of the stuffed zucchini, and bake in the oven for 20-30 minutes.