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Zucchini Stuffed with Rice
I’ve got only one problem with this dish: I empty the Zucchini, I prepare the stuffing and then people pass by and say, ‘I am only tasting!’ and the dish soon disappears…
Ingredients:
10 ball-shaped Zucchini
2-3 cups water
1/2 cup rice
1 chopped onion
1 eggplant cut into cubes
1 red pepper cut into cubes
1 tomato cut into cubes
2 tablespoon of tomato puree
2 spoons Silan
1 spoon Moroccan Paprika
Soup powder
Diced black pepper
Salt
Sauce:
1 chopped onion
2 garlic cloves
4 diced tomatoes
1 full tsp. flour
1 spoon Paprika
1 spoon tomato puree
1 bit Turmeric
1 tsp. sugar
Water
Soup powder
Diced black pepper
Salt
Preparation:
1. Empty the Zucchini and chop the content.
2. Fry the onion, then add the eggplant cubes and fry for several minutes, add the pepper cubes, the content of the Zucchini and the tomatoes, the water, the Silan and the spices and cook while mixing until everything is soft, then add the rice and 1 cup more water, mix from time to time and cook for 15 minutes on low fire.
3. Stuff the Zucchini up to 3/4 of their height.
4. Fry the onion and add the garlic for a light frying, add the flour and fry until it melts, add the tomato and fry, add two cups of water, add the rest of the ingredients and cook for 15 minutes on low fire; then arrange the stuffed Zucchini in the sauce.
5. Cook on medium-low fire, partially covered for at least an hour.
