Zucchini filled with coloured rice
easy
75 mins
75 mins
Ingredients
- 1 red and yellow pepper (about 400 g)
- 1 medium onion
- 75 g paprika-filled olives
- 20 g Butter or margarine
- 200 g Long grain rice, parboiled
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 650 ml Vegetable broth (instant)
- 100 ml dry white wine
- 4 (approx. 1 kg) medium zucchini
- 125 g freshly grated Parmesan cheese
- 125 g Whipped cream
- 7-10 Tbsp Parsley
Directions
- 1
Clean, wash and cut the peppers into small cubes. Peel and finely dice the onion. Cut olives into slices. Heat the fat in a pot and sauté the diced onion and bell pepper.
- 2
Add rice, steam briefly and season with a little salt and pepper. Pour in 400 ml stock and white wine, bring to the boil, cover and allow to swell over a low heat for about 20 minutes. In the meantime clean, wash and drain the zucchini.
- 3
Cut the zucchini in half lengthwise and remove the seeds with a teaspoon. Place the zucchini halves in a large casserole dish with the cut surface facing upwards. Sprinkle with salt and pepper. Stir 75 g grated Parmesan and olive slices into the finished rice and fill the rice into the zucchini with a spoon.
- 4
Sprinkle with 50 g Parmesan cheese. Bring the cream and 250 ml broth to the boil and pour over the zucchini. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Arrange on a deep plate garnished with parsley and serve.
Nutrition Facts
530 kcal
51 g
27 g
21 g
More Delicious Recipes
