Zucchini – Rice – Casserole

Summary

Ingredients

• 2 m. Zucchini or eggplant
• 1 bunch spring onion (s)
• 1 bell pepper (s), red or yellow
• 250 g cream cheese with herbs
• 150 g rice
• 100 g cheese (Emmentaler), rated
• Herbs, mixed, frozen
• chives
• vegetable broth
• oil
• salt and pepper
• Paprika powder

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Instructions

1. Cook the rice until al dente according to the instructions on the packet. Cut zucchini and bell pepper into small cubes, spring onions into rings. Heat the oil in a saucepan and sauté the spring onions, then add the peppers and zucchini. Fry this for about 4 - 5 minutes.
2. In the meantime, dissolve the cream cheese in a second saucepan in a little vegetable stock (not too much, better add something later) and reduce until the sauce has a creamy consistency. Add chives and mixed herbs and season to taste with salt, pepper and paprika powder.
3. Now you put the vegetables and rice in a baking dish, mix them and pour the sauce over them. Spread the cheese on top. Put the whole thing in the oven for about 20-30 minutes at 180 ° C, until the cheese is nice and brown.
4. Instead of the zucchini you can also use eggplant or a mixture of both!