Zucchini with rice and tomatoes
4 servings
50 minutes
Zucchini with rice and tomatoes is a refined dish of Italian cuisine that harmoniously combines the freshness of vegetables with the rich flavor of tuna. Its origin can be linked to the tradition of using seasonal ingredients in Italian cooking, where zucchini often serves as the base for light yet nutritious dishes. The tender flesh of zucchini, juicy tomatoes, and aromatic basil create a magnificent texture complemented by creamy sauce and spicy notes of nutmeg. Baked parmesan adds an appetizing crispy crust to the dish. Serving it with fragrant rice makes this dish complete and balanced. Perfect for a light dinner or entertaining guests, it brings a piece of sunny Italy to your table, delighting with harmony of flavors and exquisite preparation.
1
Drain the tuna juice and mash the fish with a fork. Chop the basil finely and set aside a few leaves.
- Canned tuna in brine: 370 g
- Green basil: 1 bunch
2
Peel the zucchini and cut it lengthwise into two halves. Remove the core and dice it. Blanch the tomatoes in boiling water, peel them, and chop into small cubes. Preheat the oven to 200 degrees.
- Courgette: 4 pieces
- Tomatoes: 4 pieces
3
Make a filling from zucchini flesh, 1/2 tomato, corn, and tuna. Add an egg and sour cream. Season with pepper, salt, and nutmeg. Fill the zucchini with the filling and place in a greased dish. Sprinkle with cheese and bake for 20 minutes.
- Courgette: 4 pieces
- Tomatoes: 4 pieces
- Canned sweetcorn: 3 tablespoons
- Canned tuna in brine: 370 g
- Chicken egg: 1 piece
- Sour cream: 3 tablespoons
- Ground black pepper: to taste
- Salt: to taste
- Ground nutmeg: to taste
- Grated Parmesan cheese: 1 tablespoon
4
Boil rice in 500 ml of salted boiling water for 20 minutes. Mix with the remaining tomatoes and garnish with basil.
- Rice: 200 g
- Tomatoes: 4 pieces
- Green basil: 1 bunch
