Stuffed zucchini

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the zucchinis and cut them in half lengthwise. Hollow out the zucchini with a teaspoon. Chop the flesh finely. Peel and finely chop the onion. Clean, wash and chop the soup greens into small cubes.

2. 2

   Heat the oil in a pot. Fry the rice, onions, chopped courgettes and soup vegetables. Add 3/8 litres of stock, bring to the boil, cover and allow to swell for 20 minutes over a low heat. Fill the zucchinis with the risotto.

3. 3

   Place in an ovenproof casserole dish, add the remaining stock, cover and cook in the preheated oven (electric range: 200 °C/ gas: level 3) for 15 minutes. Wash the chervil. Put something aside for garnishing.

4. 4

   Finely chop the rest. Stir sour cream with cornstarch until smooth. Remove the zucchinis from the tin and keep warm. Pour stock into a pot, stir in sour cream and bring to the boil. Season to taste with salt and pepper.

5. 5

   Stir in the chervil. Put the zucchinis back into the mould. Serve with the sauce. Garnish with chervil.

Nutrition Facts

KCAL
270 kcal

CARBS
33 g

FATS
12 g

PROTEINS
9 g