Zucchini with confetti rice

Ingredients for 2 servings:

• 2 small zucchini (approx. 15 cm long) or 2 small rondini
• 1 cup rice
• 2 ½ cups vegetable broth
• 1 small carrot(s)
• 1 m.-sized onion(s)
• 1 m.-sized garlic clove(s), possibly more
• 1 small red bell pepper(s)
• 1 cup peas (frozen)
• 5 sprigs of parsley, chopped
• 3 tbsp Parmesan, grated
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

low-fat, vegetarian, ideal for children

One cup = approx. 200 ml Halve the zucchini lengthwise and hollow out the insides, or cut a lid off the rondini and hollow it out with a teaspoon. Season the halves with salt and pepper and set aside. Wash the bell peppers, remove the stems and deseed them, and dice finely. Peel the onion, garlic clove, and carrot and cut into small cubes. Cut the hollowed-out zucchini flesh into small cubes. Bring 2 cups of vegetable stock to a boil, then add the rice and reduce the heat to low. Add the diced carrots, onion, and garlic to the rice and simmer for a further 5 minutes. Then add the diced bell peppers and simmer for a further 5 minutes. Now add the peas and diced zucchini and simmer for a further 5 minutes. Remove about 1/5 of the confetti rice from the pot, stir in the Parmesan cheese, and stuff the zucchini into the mixture. Place the zucchini or rondini in a small casserole dish and pour 1/2 cup of vegetable broth into the dish. Bake in the oven at 200°C (convection: 180°C) for 15-20 minutes. Check the doneness with a sharp knife. Add the chopped parsley to the remaining rice and mix, seasoning with salt and pepper to taste. If desired, you can also add 1 cup of corn to the rice. You can swap out the vegetables as you like; just pay attention to the doneness. The confetti rice is delicious warm or cold.