Stuffed zucchini with herbs

Ingredients

• 4 zucchini
• 200 g of cherry tomatoes, halved
• 1.5 cups (approximately 170 ml) of cooked rice
• 2 tablespoons of roasted and chopped cashews
• 1 cup of oil paint
• 1 tablespoon of finely grated lemon zest
• Juice of 1/2 lemon
• Salt and black pepper, to taste
• 6 small zucchini
• 2 eggs, beaten
• 3 tablespoons of Greek yogurt
• 2 tablespoons of bread crumbs
• 1/2 onion, chopped
• 1 cup (approximately 240 ml) of beef broth
• 3 tomatoes, peeled and seeded, chopped into small pieces
• 1 tablespoon (approximately 15 ml) of margarine or butter
• seasoning to taste
• 2 tablespoons of grated cheese
• Green Scent
• 5 small zucchini
• 2 chicken bouillon cubes
• 2 cups (approximately 200 ml) of boiling water
• 1 stale bread, cut into pieces
• 1 tablespoon of fresh chives, chopped
• 1 tomato, chopped
• 2 tablespoons of margarine
• grated cheese, to taste

Cut the zucchini in half lengthwise and scoop out the flesh using a spoon.

Soak the zucchini in boiling water for 1 minute, then drain them.

In a pot with oil paint, add the zucchini pulp, cut into small pieces.

Cook over medium heat until they are tender, but not browned.

Add the lemon juice, grated lemon zest, rice, halved tomatoes, and cashew nuts.

Season with salt and pepper, then add the zucchini.

Place in a dish suitable for the oven and cover with aluminum foil.

Cook for approximately 30 minutes, or until they are tender.

Cut the zucchini in half lengthwise, and remove the seeds.

Boil them quickly in water with a little salt, making sure they remain firm.

Carefully remove the pulp, then place it in a pot with the green juice, eggs, breadcrumbs, and cream cheese.

Cook this mixture over low heat, adding a little milk if the mixture becomes too thick.

Season with salt and season the zucchini slices.

Bring the onion back into the pot, add the tomatoes and beef broth.

Pour cette préparation, combine all the ingredients in a dish, then top with a layer of stuffed zucchini, and finally sprinkle with finely grated Parmesan cheese.

Bake in the oven for 15 minutes before serving.

Gently peel the zucchini.

Cut them in half, lengthwise.

Cook them for about 15 minutes, at the same time as a chicken bouillon cube dissolved in water.

Remove from the heat, and using a spoon, carefully scoop out the pulp.

Combine the bread crumbs, chopped onion, tomatoes, and margarine with the remaining chicken broth (crushed).

Mix thoroughly.

Peel the zucchini and sprinkle with cheese.

Bake in a preheated oven at medium heat, in a greased, oven-safe dish, until golden brown.

Serve hot.