Zucchini Stuffed with Rice, Basil and Sun-dried Tomatoes

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 zucchini, not too thin
  • 1 clove garlic, finely chopped
  • 2 tablespoon tomato (s), dried
  • 1 cup rice, fully cooked
  • 2 tablespoon pine nuts
  • 1 tablespoon basil, chopped
  • 6 olives, black, pitted and chopped
  • salt
  • Olive oil, for frying
Zucchini Stuffed with Rice, Basil and Sun-dried Tomatoes
Zucchini Stuffed with Rice, Basil and Sun-dried Tomatoes
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Instructions

  1. Cut the zucchini into 5 cm pieces. Steam in a saucepan, preferably over steam, for 8 minutes.
  2. Soak the sun-dried tomatoes in hot water until they are soft. Drain on a sieve and finely chop. Catch the soaking water.
  3. Carefully hollow out the zucchini, leaving a base.
  4. Fry the extracted garlic in a pan for 2 minutes.
  5. Add the chopped tomatoes, rice, pine nuts and a few drops of the tomato liquid.
  6. Mix in the basil leaves, chopped olives and pepper to taste. Cook for about 3 minutes. Salt to taste.
  7. Carefully fill the zucchini with it.
  8. Bake in an open, lightly greased casserole dish for about 20 minutes.

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