Fish with saffron
first courses from Italy
translated by Italian with
Zucchini stuffed with rice, sauce and mozzarella
Boil rice, drain and set aside. Wash zucchini, soak them for 10 minutes in salted water and let them drain.
Cut the zucchini in the lengthwise direction, eliminating the two ends, depriving them of the pulp and keep this last part because it will serve for the filling.
In skillet, brown the onion in oil, add the chopped zucchini, tomato puree and cook for a few minutes, with salt and pepper.
Put the rice in a bowl, season with the zucchini sauce, add the Parmesan, mozzarella and mix everything.
Fill the zucchini with the mixture, sprinkle with the bread crumbs and place gradually in an oiled pan. Bake at 180 degrees for 25-30 minutes.