- 2 large zucchinis
- 1 large onion
- 2 carrots
- 1 celery root
- 1 potato
- 50gr of rice
- Parsley leaves
Thoroughly wash the zucchinis under water and pat dry. With a sharp knife cut the zucchinis horizontally into halves and remove the pulp.
Finely chop the zucchini pulp, one large onion, and parsley, while grinding the celery, potatoes and carrots. Pour one tablespoon of oil in a pan and heat it on low flame. Add chopped onion, ground celery, carrots and potatoes to the preheated pan and fry for 2 to 3 minutes.
Now add the chopped zucchini pulp and parsley leaves to the pan, allowing them to simmer with the onion and other vegetables for a minute and pour one cup of water. Simmer the vegetables on medium high heat for two minutes and then add rice, salt and pepper. When the rice are half done, remove the pan from the stove and fill the zucchini shells with this stuffing.
Set the stuffed zucchinis on a baking tray and bake in the oven until the stuffing is golden brown. Serve your stuffed zucchinis with low fat white cheese and cabbage. This recipe will serve four persons.
White Bean Casserole
- 500 grams of uncooked white beans
- 3 bell peppers (1 yellow, 1 red, 1 green)
- 2 leeks
- 3 big tomatoes
Wash the beans and put them in a pot with enough water to completely immerse the beans. Place the pot on the stove and cook the beans until done; however, do not overcook beans, they may pop up.
Slice the leek and simmer it on oil until it is soft. Take a baking dish and line it with the leek before adding boiled beans and sprinkling salt and pepper on them.
Arrange tomato slices and strips of bell pepper at the top and pour some water over your dish before baking it for 30 minutes in an oven preheated at 175 degrees.
This recipe is best served when hot, with fresh salad and plain yoghurt.