Vegetarian Stuffed Zucchini with Bell Pepper Sauce

For the vegetarian stuffed zucchini with bell pepper sauce, cook the rice in water. Cut the zucchini in half, scrape out the flesh and cut into small pieces.

Salt the zucchini and cook at 180 °C top/bottom heat for about 20 minutes. Cut vegetables into small cubes, mix rice and vegetables and season with salt and oregano.

Fill soft zucchini, bake at 180 °C top/bottom heat for approx. 15 – 20 minutes. 5 minutes before the end of baking put the mozzarella on top.

For the bell pepper sauce, steam the peppers in water until soft, puree and salt. Arrange the vegetarian stuffed zucchini with bell pepper sauce and serve.

Preparation Tip:

For the non-vegetarian version, you can add another 200 g of minced meat to the filling.

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