Spring Rhapsody with Zucchini - zucchini is an extremely tasty and healthy vegetable, suitable for the days of fasting or heat ahead. Quick preparation is an additional advantage. The recipe was sent by associate chef Sandra Stojiljković Cvetković.
Spring Rhapsody with Zucchini - Sandra Stojiljković Cvetković
Spring Rhapsody with Zucchini - Zucchini is an extremely tasty and healthy vegetable, suitable for the days of fasting or hot weather ahead. Quick preparation is an additional advantage.
- 1 stalk of leek
- 2 pieces of carrot
- 1 piece of potato (smaller)
- 3 pieces of zucchini (medium size)
- tomato juice (a little)
- 2 pieces of paprika
- 1 cups of rice
- 50 grams of lean cheese
- salt (to taste)
- dry herb seasoning (to taste)
- oils (if needed)
- pepper (to taste)
- Peel the zucchini, add salt, cover and let them drain for fifteen minutes. During this time, chop the vegetables into smaller pieces (or grate them). Cut each of the zucchini into smaller pieces, hollow out the middle with a knife. Add the hollowed part to the prepared vegetables.
- Put the leek to stew, after a few minutes add the carrot, and then the other vegetables (potatoes, hollowed part of the zucchini, pepper, tomato juice). After a few minutes, add the rice, pour some water and let it simmer for a few minutes. Salt and add spices as desired.
- Prepare a fireproof bowl, oil it. Fill the zucchini with the prepared filling, and spread the rest of the filling between the zucchini. Pour a little water and bake at 200 degrees for about 20-30 minutes. After that time, sprinkle the vegetables with grated cheese and return to the oven to bake the cheese. Serve warm.
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