Zucchini stuffed with rice and vegetables and stewed in tomato

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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.

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