French cuisine · Vegetable Dishes

Stuffed Zucchini with Rice

Hollowed-out zucchini filled with rice, herbs and zucchini flesh and gratinated with Gruyère.

Ingredients · for 4 servings

• 4 zucchini
• 150 g long-grain rice
• 1 onion
• 3 garlic cloves
• 2 tomatoes
• 100 g grated Gruyère
• 1 egg
• 1/2 bunch parsley
• 1 tsp dried thyme
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Cook the rice in salted water for 12 min until al dente and drain; halve the zucchini lengthwise and hollow them out with a spoon, leaving a 1 cm thick rim.
2. Finely dice the scooped-out zucchini flesh, finely chop the onion and garlic, and peel and dice the tomatoes.
3. Heat 2 tbsp olive oil, sweat the onion and garlic for 3 min until translucent, add the zucchini flesh and fry uncovered for 6–8 min, until the liquid has evaporated, then stir in the tomatoes and simmer 5 min.
4. Remove from the heat, mix with the rice, chopped parsley, thyme, egg and half the cheese, and season generously with salt and pepper.
5. Salt the zucchini halves, place in an oiled dish, press in the filling firmly, sprinkle with the remaining Gruyère and drizzle with the remaining oil.
6. Bake at 190°C for 35–40 min, until the zucchini are soft and the cheese topping is golden brown; let rest 5 min and serve with a green salad.