Zucchini with Rice and Tomatoes
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Zucchini with Rice and Tomatoes
Ingredients
- Canned tuna in its own juice - 13.1 oz
- Fresh basil leaves - 1 bunch
- Courgette - 4 pieces
- Tomatoes - 4 pieces
- Canned Corn - 3 tablespoons
- Sour Cream - 3 tablespoons
- Chicken Egg - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Ground Nutmeg - to taste
- Grated Pecorino Pepato Cheese - 1 tablespoon
- Rice - 7.1 oz
Step by Step guide
Step 1
Drain the juice from the tuna and mash the fish with a fork. Finely chop the basil and set aside a few leaves.
Step 2
Peel the zucchini and cut it lengthwise into two halves. Remove the core and chop it into cubes. Blanch the tomatoes in boiling water, peel them, and dice them finely. Preheat the oven to 392°F.
Step 3
From the zucchini flesh, half of the tomatoes, corn, and tuna, make a filling. Add the egg and sour cream. Season with pepper, salt, and nutmeg. Fill the zucchini with the mixture and place them in a greased baking dish. Sprinkle with cheese and bake for 20 minutes.
Step 4
In 500 ml of boiling salted water, cook the rice for 20 minutes. Mix with the remaining tomatoes and garnish with basil.
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