Zucchini are perfect for stuffing – once the pulp is removed, there are almost no limits to the possibilities. Here, a delicious vegetarian version is suggested.
Recipe Zucchini with rice and bell pepper filling
Tip: Of course, you can swap the vegetable types for the filling. Pumpkin, mushrooms, corn, or grated carrots are also suitable for a delicious filling. If you want to spice up the vegetarian version, you can also use mixed minced meat instead of rice.
Image by Janine, meinhaushalt.at
Also read: Recipe for chops with zucchini-halloumi
Preparation
The zucchinis are washed, patted dry and the ends of each are cut off.
Now the zucchini can be halved lengthwise and hollowed out using a teaspoon.
This creates zucchini boats that are perfect for stuffing.
The flesh is discarded and the rice is brought to a boil in a pot.
For the filling, the thyme is carefully cleaned and the leaves are carefully removed from the stems.
Now some olive oil is heated in a sufficiently large pot and the thyme leaves are sautéed in it.
Tomatoes are washed, halved, quartered, the seeds removed and the flesh diced.
The peppers are also washed, halved and quartered.
Be careful to remove the seeds thoroughly, then cut into cubes.
Also peel the onion and chop it into fine dice – now add the vegetables to the thyme leaves and let them cook together briefly.
Finally, stir in the tomato paste, add the spices and deglaze with vegetable broth.
Fold in the fully cooked rice and stir well.
As the last step, place the zucchini boats in a baking dish and fill them with the pepper-rice mixture.
Now just sprinkle a little grated cheese on top and pour 100ml of water into the baking dish before placing it in the preheated oven.
At 180°C (top and bottom heat) the stuffed zucchinis are baked for about 40 minutes.
Tips & Notes
Of course, you can vary the vegetables used for the filling. Pumpkin, mushrooms, corn or grated carrots also make a tasty filling. If you want to liven up the vegetarian version, you can use mixed minced meat instead of rice.
