Vegetarian stuffed zucchini with rice and feta

Ingredients for 2 servings:

• 2 zucchini, each approx. 350 g
• 150 g rice, cooked
• 100 g sheep cheese, Greek
• 35 g tomato paste, 3-fold concentrated
• 8 tbsp water, lukewarm
• salt and pepper
• 100 g cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Hollow out the zucchini and use the flesh for a vegetarian spread, for example (recipe in my profile). Either cook about 50g of rice or mix cooked rice (as directed) with the finely chopped feta cheese (cow’s milk cheese also works). Mix the tomato paste with the lukewarm water, taking care not to let it become too mushy. Then season generously with salt and pepper and mix with the rice and feta mixture. Fill the hollowed-out zucchini halves with everything. If you like, you can sprinkle grated cheese on top. If using feta cheese, I would prefer a mild cheese for flavor. Bake in a hot oven at 180°C (top/bottom heat) for about 30 minutes. Serve with salad.