I remember this recipe since my mum made it some 30 years ago. And it is still one of my favorite dishes today.
- 4 medium zucchini/squash
- 200 g rice
- 500 g mushroom
- 1 onion
- 1 egg
- 3 tbsp tomato puree
- olive oil
- 1 tablespoon finely chopped dill
- salt and pepper to taste
Wash the zucchini, cut off both ends, then in part in 3 pieces (ca 8-10 cm long). Remove the flesh with a teaspoon so that it resembles a cup and set aside.Cut the mushrooms and the onion in small cubes. In a pan, sauté the mushrooms and the onion. Add the rice and about 100 ml of water, salt and pepper. Let it simmer for about 5 minutes. Add the finely chopped dill.Fill the hollowed zucchini with the mixture. Put oil in a pan and place the filled squash in it. Add water to half-height of the squash, a pinch of salt and pepper and put the pan on medium heat with lid on. Let it boil for about 2o minutes. Then add about 200 ml of water and the tomato puree and cook for 10 minutes. Take the pan off the heat, let it rest for a few minutes.
Serve hot with bread and a dollop of sour cream or yoghurt.