The zucchini season is coming soon, so why don’t we warm up a little? This recipe is 100 % mine invention and it also work 100%. The presentation of the dish is quite spectacular, too. Here’s what you need for 4 cones. Double the ingredients for 8.
1 big, long zucchini
1 carrot, grated
1 small onion, finely chopped
100 gr / half a cup rice
100 gr / half a cup minced meat or soy for vegetarians
4 cherry tomatoes or 2 tbsp tomato paste
1 tbsp butter
salt, pepper, dill
1 and a half cup vegetable broth/water
Cut the zucchini in four pieces lenghtwise. Use a tea spoon to excavate the core, leaving only a cm / o,4 inch thick ring. If you’re going to use soy for the vegetarian version of the dish, soak in in hot water for about 15 minutes. Dry out the excess water before cooking. Heat a pan and melt the butter. Put the onion and the grated carrot in and cook for 3 minutes. Meanwhile, wash the rice and cut the tomatoes. Add the meat/soy and cook for another 5 minutes. Add the tomatoes/paste, the rice and the seasonings. Cook for two more minutes while constantly stirring and set aside to cool.
Preheat the oven on 180 C / 360 F. In a medium baking tray, arrange the zucchini with the holes pointing up and down. Fill them with the rice mixture, using a tea spoon, but not too tight, so the rice can have some space to expand while cooking. Pour the other half of the mixture in between the cones. Add the broth/water and bake for 50 minutes in the lower part of the oven. Five minutes before taking the dish out of the oven, sprinkle some grated parmesan on top of the zucchini and put the dish back so the cheese can melt. Serve warm and enjoy!