Zucchini stuffed with rice, basil and dried tomatoes

Ingredients for 2 servings:

• 1 zucchini, not too thin
• 1 clove(s) garlic, finely chopped
• 2 tbsp tomatoes, dried
• 1 cup rice, fully cooked
• 2 tbsp pine nuts
• 1 tbsp basil, chopped
• 6 black olives, pitted and chopped
• Salt
• Olive oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the zucchini into 5 cm pieces. Steam in a pot for 8 minutes, preferably over steam. Soak the sun-dried tomatoes in hot water until soft. Drain in a sieve and chop finely. Retain the soaking liquid. Carefully hollow out the zucchini, leaving a base. Fry the removed pieces with the garlic in a pan for 2 minutes. Add the chopped tomatoes, rice, pine nuts and a few drops of the tomato liquid. Mix in the basil leaves, chopped olives and pepper to taste. Cook for about 3 minutes. Season with salt to taste. Carefully stuff the zucchini with the filling. Bake in a lightly greased, uncovered baking dish for about 20 minutes.