Ingredients


4 medium zucchini

For the Filling:


1tbs olive oil


1/2 cup cooked brown rice


1 medium carrot


1/2 medium onion


2 cloves garlic


1 small tomato


1/4 cup dill and spring onion


3-4 button mushrooms (optional)


salt, pepper

For the Sauce:


1tbs olive oil


1/2 onion


2 cloves garlic


1/2 red bell pepper


4-5 tomatoes


1/2tsp paprika


1/4tsp cumin


1tsp tomato paste


salt, black pepper


Method


Chop the onion, carrot, garlic and mushrooms roughly and blitz them in a food processor.


Just pulse it long enough for the vegetables to turn into crumbs not paste. Alternatively chop everything finely.


Sauté the vegetables in olive oil.


Add the rice and herbs and mix well turning the heat off.


Cut the zucchini in half.


Scoop out the center of the zucchini from the cut side with a small scoop or a teaspoon.


Fill it with the rice and vegetable mix.

To make the sauce,


sauté the onion, garlic and spices, add the bell pepper and tomatoes and season with salt and pepper to taste.


Simmer the sauce for 10, 15 minutes.


Pour half of the sauce into a small pot.


Put stuffed zucchini in and pour the rest of the sauce over it.


Cover with the lid and cook for about 20-25 minutes.


Sprinkle with some fresh herbs before serving.