Vegetarian Stuffed Zucchini

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 10 min (fixed)

   Cookware: oven — 190°C preheat

2. Step 2

   On the cutting board, halve and hollow the zucchini with the spoon, chop the scooped flesh finely, and reserve the flesh in the mixing bowl. Leave the zucchini shells on the cutting board while preparing the filling.

   Parallel with step: 1

   Ingredients used: 4.0 piece Zucchini

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

3. Step 3

   Heat 20.0 ml of olive oil in the skillet over medium heat. Sauté the onion and bell pepper for 4 minutes, then add the tomato, garlic, and reserved chopped zucchini flesh and cook for 6 minutes, stirring with the spatula, until softened and fragrant; transfer the cooked mixture to the mixing bowl.

   Timer: 10 min (scalable)

   Ingredients used: 120.0 gr Bell Pepper, 3.0 clove Garlic, 20.0 ml Olive Oil, 100.0 gr Onion, 200.0 gr Tomato

   Cookware: mixing bowl, skillet — medium heat, spatula

4. Step 4

   Keep the cooked rice refrigerated until this step, then add it and the salt to the vegetable mixture in the mixing bowl and stir with the spoon until evenly combined. Spoon the filling into the zucchini shells in a 33 x 23 cm baking dish, then lightly coat the shells and filling with 10.0 ml of olive oil.

   Ingredients used: 10.0 ml Olive Oil, 300.0 gr Rice, 5.0 gr Salt

   Cookware: baking dish, mixing bowl, spoon

5. Step 5

   Bake the stuffed zucchini at 190°C for 25 minutes, until the zucchini is tender when pierced and the filling is hot with lightly browned edges.

   Timer: 25 min (fixed)

   Cookware: baking dish, oven — 190°C