Stuffed Zucchini with Rice

Ingredients

• 400 ml Vegetable broth
• 150 g natural rice
• 4 zucchini
• 125 g mozzarella
• 0.5 bunch Basil
• 4 tbsp chopped pine nuts
• Salt
• pepper (from grinder)
• 100 g cooked ham (slices)
• 2 tbsp olive oil
• 2 diced onions
• 1 can peeled tomatoes (800 g)
• Salt
• pepper (from grinder)
• Tabasco

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Bring the broth with the rice and a pinch of salt to a boil, then simmer covered over low heat for about 20 minutes until cooked.

3. 3.

   Wash, trim, and halve the zucchini lengthwise. Using a small sharp spoon, scoop out most of the flesh, leaving a ~1 cm thick rim. Dice the mozzarella. Wash, dry, and finely chop the basil. Cut the ham into small squares. For the tomato sauce, heat the olive oil in a pan, sauté the diced onions over low heat until translucent. Add the tomatoes with their juice, crushing them with a potato masher. Stir in the zucchini flesh, season with salt, pepper, and a few drops of Tabasco, then let simmer for about 15 minutes.

4. 4.

   Combine the cooked rice with mozzarella, pine nuts, ham, and basil; season with salt and pepper. Stuff the zucchini halves with this mixture. Pour the tomato sauce into a large baking dish, place the stuffed zucchini halves inside, and bake in the preheated oven for about 20 minutes.