Greek gemista with rice, zucchini and tomato

Ingredients

For 1 serving

• Zucchini1
• Tomatoes1
• White rice55 g
• Potatoes100 g
• Onion30 g
• Mint3 g
• Parsley5 g
• Pine nuts8 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: nuts,

In season: June – September

Method

1. Heat a conventional oven to 180 °C. Wash the courgette and tomato; slice the top off the tomato and scoop it out with a teaspoon; halve the courgette lengthways and hollow it out, leaving a 5 mm wall. Chop the scooped-out flesh.
2. Finely chop the onion and chop the mint and parsley together. Peel the potatoes and cut them into wedges about 2 cm thick.
3. Heat half the olive oil in a frying pan over medium heat and fry the onion for 3–4 minutes, until translucent. Add the chopped flesh, rice and pine nuts and cook for 5 minutes, stirring, until the liquid has partly reduced; season with salt and pepper.
4. Take off the heat, stir in the mint and parsley and fill the vegetables three-quarters full, as the rice swells while cooking; put the top back on the tomato.
5. Arrange the vegetables in a baking tin with the potatoes around them, seasoned with salt and pepper. Pour a finger of water into the bottom and drizzle everything with the remaining oil.
6. Bake at 180 °C for 45 minutes, until the rice is tender, the vegetables soft and the potatoes golden. If the top browns too fast, cover with foil.