Stuffed Round Zucchini

Ingredients

• 60 g long grain rice
• Salt
• 4 round zucchinis
• 3 tbsp olive oil
• Pepper
• 0.5 handful oregano
• 1 onion
• 2 Garlic cloves
• 40 g diced turkey ham
• 60 g grated mountain cheese
• 1 egg
• vegetable oil (for the dish)

Instructions

1. 1.

   Bring the rice to a boil in 120 ml salted water, then let it soak for about 10 minutes; it should still be slightly undercooked.

2. 2.

   Preheat the oven to 180 °C (356 °F) with upper and lower heat.

3. 3.

   Wash the zucchinis, cut them lengthwise in half and scoop out the flesh with a spoon. Chop the scooped flesh finely, brush the hollowed zucchini halves with 2 tbsp oil, salt and pepper. Rinse the oregano leaves and pluck them off. Peel the onion and garlic. Dice the onion finely, crush the garlic. Sauté both in the remaining olive oil. Remove from heat, mix in the rice, zucchini flesh, turkey ham cubes, cheese and egg. Add the oregano leaves and combine well. Season with salt and pepper. Spoon the filling into the zucchini halves.

4. 4.

   Brush a baking dish with oil, place the stuffed zucchinis inside and bake for about 30 minutes. If they darken too much, cover them with foil.