Zucchini stuffed with Parboiled rice and black quinoa, with yogurt egg-and-lemon sauce

Ingredients

8 zucchinis •
250 gr Parboiled rice with black quinoa •
1 dried onion •
1 clove of garlic •
½ bunch of dill •
½ bunch of parsley •
Juice from 1 lemon •
150 gr strained yogurt •
1 egg yolk •
500 ml water •
Olive oil •
Salt •
Pepper

Preparation time 20'
Cooking time 40'
Serves 4

20' Preparation time
40' & Cooking time
4 Persons served

Remove the flesh of the zucchinis. In a pan, sauté the onion and garlic until wilted. Add the Parboiled rice and black quinoa and sauté until shiny. Next, add the water and stir over a medium heat, until the rice has absorbed all the liquids.

Add the salt, pepper and herbs and leave to cool. Stuff the zucchinis and place them on a cooking pan. Add the remaining 250 ml of water and cover. Cook in the oven at 180°C for 40’. When you take the zucchinis out of the over, strain the liquid from the pan.

Finally, mix the yogurt with the lemon juice and egg yolk.