Filled Zucchini Bites
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 large Zucchini (ends removed and cut into 2-3 inch pieces)
- ¼ cup olive oil
- ¼ cup extra-virgin olive oil
- ⅔ cup Rice (washed in several changes of water, then drained)
- ⅞ cup chicken stock
- 1 cup tomato passata
- 1 onion (finely diced)
- 2 cloves garlic cloves (minced)
- salt
- peppers
- 1 tsp Harissa
- 1 tsp thyme (finely chopped)
- Lemon wedge (to garnish)
Preparation steps
1.
Carefully core the centre of the courgette pieces where the seeds are and discard them.
2.
Cook the rice by placing it in a large saucepan and just covering it with a mixture of the chicken stock topped up with water.
3.
Bring the boil, then simmer with the lid on for 12-15 minutes until the water has been absorbed. Remove from the heat, and leave covered for 10 minutes.
4.
Meanwhile, heat the olive oil in a large saucepan over a medium heat and sweat the onion and garlic with some seasoning for 4-5 minutes until soft, stirring occasionally.
5.
Add the harissa, stir well, then add the passata and bring to a simmer. Stir in the cooked rice and the thyme and season to taste.
6.
Pre-heat the oven to 200°C | 400F | gas 6.
7.
Arrange the courgette pieces standing upright on a line baking sheet and stuff with the rice mixture.
8.
Drizzle with the extra-virgin olive oil and bake for 15-18 minutes until the courgette is soft.
9.
Remove and arrange on a serving plate and garnish with a lemon wedge before serving.
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