Baked Zucchini with Mozzarella on Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 zucchini
- 6 large tomato (s)
- 1 onion (s)
- 2 cloves garlic)
- 1 cup rice
- 1 packet mozzarella, grated or
- 2 scoops mozzarella, sliced
- possibly herbs
- Water (salt water)
- possibly tomato paste
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes and cut into small cubes (same size as when making bruschetta). Peel and chop the onion and garlic and add to the tomatoes. Season to taste with salt and pepper - if desired, add some herbs such as oregano, basil, parsley. Let the whole thing go a little.
- Put the rice on top with a little salt water and preheat the oven to 180 - 200 ° C. Wash the zucchini, cut in half, remove the stones with a spoon and place in a baking dish with the cut surfaces facing up.
- Now put the tomato mixture on the zucchini and sprinkle or top with the mozzarella. Put the whole thing in the oven for about 15-20 minutes, until the mozzarella begins to develop a delicate brown.
- In the meantime, don`t forget the rice. If there is still a lot left of the tomato mixture, it can be served wonderfully as a sauce with rice. Simply bring to the boil, if necessary enrich with a little tomato juice or tomato paste. Tip: also tastes wonderful with a little red paprika.
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