Filled Zucchini Bites

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Filled Zucchini Bites
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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
cup Rice (washed in several changes of water, then drained)
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)
How healthy are the main ingredients?
olive oilgarlic clovethymeZucchinionionsalt

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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