Zucchini Pan with Tomato Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 4 tablespoon olive oil
- 3 zucchini
- 1 ½ cup short grain rice
- 2 cup / s vegetable stock (instant)
- salt and pepper
- Herbs (basil, oregano, rosemary), fresh or dried
- 200 g sheep cheese (none made from cow`s milk)
- Cayenne pepper
- 1 can tomato (s)
Print Recipe
Pin Recipe Instructions
- Briefly sauté the onion, cut into small cubes, in the hot olive oil.
- Wash the zucchini, cut in half (especially large ones should also be quartered) and cut into slices. Add to the olive oil and onion mixture and fry for a while, until the zucchini have a little color. Now add the rice and fry it briefly so that all rice grains are covered with an oil film. Salt sparingly (because of the broth), but season with plenty of pepper and cayenne pepper. Roughly chop the canned tomatoes and add, pour the broth over them and simmer on a low heat for about 20 minutes until the broth has boiled off and the rice is cooked through.
- Finally add the herbs (add dried herbs at the beginning of the cooking time).
- Spread the sheep`s cheese, cut into cubes of about 1 cm, on the pan and place on the table in the cookware. The sheep`s cheese will not melt, but it will have a wonderfully soft consistency.
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