Zucchini with crispy topping on tomato rice

Ingredients for 2 servings:

• 1 cup(s) brown rice (coffee cup)
• 1 tbsp sunflower seeds
• 1 tbsp coconut flakes
• ½ onion(s)
• 1 slice(s) of bread (wholemeal, brown or white bread)
• 1 tbsp flaxseed
• 1 tbsp sesame seeds
• olive oil
• some lemon or lime zest
• 1 dashes lemon juice or lime juice
• 1 tbsp agave syrup
• 1 large zucchini
• 1 carrot(s)
• 1 small piece(s) of celeriac
• ½ clove(s) garlic
• 2 spring onions
• 1 can of tomatoes, chopped, approx. 400 g
• salt and pepper

Instructions

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

vegan

Cook brown rice in salted water or vegetable stock according to the package instructions. For the crispy topping, roughly chop the sunflower seeds and coconut flakes, finely dice the onion, and cut the slice of bread into very small cubes. Then mix with the flaxseed, sesame seeds, 3 tablespoons of olive oil, lemon or lime zest, lemon or lime juice, and agave syrup. Season with salt and pepper. Cut the zucchini into slices approximately 1-1.5 cm thick. Brush both sides with olive oil and season with salt and pepper. Place them on a baking tray and bake in the oven at 160°C (convection oven) for approximately 8 minutes. In the meantime, peel and very finely chop the carrot, celeriac, and garlic clove (I simply put them in the blender for a short time). Slice the spring onion into rings. Remove the zucchini from the oven and increase the temperature to 200°C (convection oven). Spread the crispy topping mixture over the zucchini slices and return to the oven for about 10 minutes. Heat a little olive oil in a pan and briefly fry the carrot, celery, and garlic mixture. Briefly fry the rice as well. Pour in the canned tomatoes and season with salt and pepper. Fold in the spring onions at the end.