Summary

Ingredients

• 150 g basmati rice
• 250 ml water
• 2 zucchini (rondini), round zucchini
• 0.5 ½ bell pepper (s), yellow
• 0.5 ½ carrot (s)
• 0.5 ½ onion (s)
• 1 clove garlic
• 1 teaspoon herbs Provence
• 1 can tomato (s)
• 100 ml vegetable stock
• 50 g cheese substitute, rated, vean
• 3 tablespoon sunflower seeds
• 3 sprigs parsley
• olive oil
• margarine
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Bring the rice to a boil with 250 ml of water and then let it swell at the lowest level with the lid closed. Turn off the stove after 10 minutes, the residual heat is sufficient.
2. Cut the zucchini open at the top and scoop out with a spoon. Chop the pulp and set aside. Brush the zucchini inside and outside with olive oil and season with salt and pepper. Place in the oven at 200ºC for 10 minutes.
3. Finely dice the bell pepper, coarsely grate the carrot, finely dice the onion and finely chop the garlic.
4. Heat 1 teaspoon each of olive oil and margarine in a saucepan. Add garlic and carrot and fry briefly. Add Provence herbs. Deglaze with tomatoes and vegetable stock, season with salt, pepper and a pinch of sugar and simmer for 10 minutes.
5. Heat 1 teaspoon margarine and olive oil in a pan. Sauté the onions, peppers and zucchini pulp. Remove the pan from the plate and stir in the rice and 2/3 of the cheese substitute. Season to taste with salt and pepper.
6. Pour the rice mixture into the zucchini and sprinkle with the remaining cheese substitute. Place in a baking dish and bake for another 10-15 minutes at 200ºC.
7. Roast the sunflower seeds in a pan without oil. Finely chop the parsley.
8. Put the tomato sauce on the plates, place the rondini on top and serve sprinkled with parsley and seeds.