VERDE VALLE / RECIPES / Stuffed Zucchini with Mexican Rice, Gratinated

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Stuffed Zucchini with Mexican Rice, Gratinated

10 to 15 mins Serve 3 Ingredients: 1 ½ cup lentils, Verde Valle®, clean and lightly cooked, 2 tablespoons olive oil, 1 medium onion, chopped, 2 garlic cloves, peeled and chopped, 2 carrots, peeled and chopped, 2 celery branches, clean and chopped, 3 cups chicken soup, 1 branch fresh thyme , ¼ de tablespoon sweet pepper, 2 tablespoons oil, 1 "plátano macho" , finely sliced , Salt and pepper to your liking, 1 Mexican rice with tomato, Isadora, 3 Italian zucchini, ¾ cup grated manchego cheese, 1 tablespoon chopped parsley,
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Stuffed Zucchini with Mexican Rice, Gratinated

Stuffed Zucchini with Mexican Rice, Gratinated

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ingredients

1 ½ cup lentils, Verde Valle®, clean and lightly cooked

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, peeled and chopped

2 carrots, peeled and chopped

2 celery branches, clean and chopped

3 cups chicken soup

1 branch fresh thyme

¼ de tablespoon sweet pepper

2 tablespoons oil

1 "plátano macho" , finely sliced

Salt and pepper to your liking

1 Mexican rice with tomato, Isadora

3 Italian zucchini

¾ cup grated manchego cheese

1 tablespoon chopped parsley

PREPARATION

  1. In a pot of boiling water, blanch the zucchinis for 2 minutes. Remove and immediately place them in a bowl of ice water to stop the cooking process. Cut them in half lengthwise and scoop out a bit of the flesh with a spoon. Set aside.
  2. Open the Mexican rice pack, gently squeeze the sides to loosen the rice, microwave for 90 seconds, and remove using a kitchen glove.
  3. Fill the zucchinis with the rice, sprinkle with grated cheese, and bake for a few minutes until the cheese is melted and golden.
  4. Serve and garnish with chopped parsley. Enjoy.


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