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Zucchini casserole with mushrooms, arborio rice and coconut milk
Number of servings: 4
Ingredients
- Zucchini –
- Arborio rice –
- Canned tomatoes –
- Dried tomatoes –
- Coconut milk –
- Coconut oil –
- Mushrooms –
- Shallot –
- Garlic –
- Marjoram –
- Mozzarella –
Cooking instructions
- Cut zucchinis along into two halves and remove the flesh.
- Sprinkle with olive oil and bake for 20 minutes at 180 degrees.
- Cut and fry shallot, add rice, and pour water. Let the rice absorb water.
- Add mushrooms, canned tomatoes, cut dried tomatoes, coconut milk, garlic, and marjoram.
- Mix everything thoroughly, and stew as long as the rice requires.
- Stuff up zucchini with the prepared rice.
- Slice mozzarella and put on the top.
- Bake at 180 degrees for 15 minutes.
- Serve with fresh parsley.
- Magda -
