Stuffed zucchini with whole grain rice, pepper, olives and anchovies
A vegetarian and very nutritious dish full of Mediterranean flavors...
Servings: 4 persons
Equipment
- oven
- cooking pot
- mixer
Ingredients
- 2 zucchini
- 120 gr whole grain rice dry weight
- 2 red pointed pepper Italian pepper
- 3 tomatoes
- 1 onion
- 2 cloves garlic
- 10 black olives
- 6 anchovies
- ½ tea spoon spicy red pepper powder
- 1 tea spoon oregano dried
- 2 tbl spoon olive oil
- 3 tbl spoon grated parmesan
Instructions
- Rinse the rice and vegetables with water. Place a pot with 1 liter of water on the heat, add a little olive oil and a pinch of salt. Bring to a boil and cook the rice. Follow the instructions on the package. When the rice is cooked, drain it in a sieve.
- Preheat the oven to 180º.Cut cubes of the red pepper, onion and tomato. Grate the garlic and finely chop the olives and anchovies. Put 1 tablespoon of oil in a pot and sauté the onion and the garlic for 3 minutes. Add the bell pepper and after 3 minutes the diced tomatoes. When the vegetables are cooked, go through them with a hand mixer. Pieces may still be present.
- Return the pot with the sauce to a low heat. Add the olives, anchovies, paprika and oregano. Taste and season if necessary. Finally, mingle in the rice. Take the pot off the heat.
- Cut the zucchini in half lengthwise. Use a spoon to scrape the seeds out of the zucchini. Fill the zucchini with the rice mixture.Place them in an oven dish, drizzle with a little oil and sprinkle with the grated cheese. Place in a preheated oven at 180º for 30 - 35 minutes.
Notes
Stuffed zucchini, a dish that you can serve all year round. There is no shortage of flavors and colors... The olives, anchovies and oregano provide the typical Mediterranean flavors and scents... In combination with the whole grain rice and fresh vegetables, you´ll have a fiber-rich vegetarian dish.
