Zucchini stuffed with rice and vegetables and stewed in tomato
Ingredients
- 200-300 g of rice;
- 3 carrots;
- 2 onions;
- ½ a bunch of parsley;
- a few tablespoons of vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- 3 vegetable marrow;
- 700 ml of water;
- 2 tablespoons of tomato paste.
Preparation
Cook the rice. Rub the carrots on a large grater, cut the onions into small cubes and chop the parsley.
In a frying pan, heat the oil and lightly fry the onions. Add the carrots and cook for a few more minutes. In a bowl, mix rice, roast, greens, salt and pepper.
Cut the zucchini across several identical kegs. Scrape the flesh, leaving a thin bottom. Stuff the vegetables and put them vertically in a large saucepan.
In another saucepan, boil the water, add the tomato paste, salt and pepper and mix. Pour the zucchini sauce and bring it to a boil over medium heat. Reduce heat to a minimum and simmer the vegetables under the lid for another 40-50 minutes.
