Summary

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

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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.