Niçoise petits farcis of zucchini and tomatoes with rice and ricotta

Ingredients

For 1 serving

• Zucchini1
• Tomatoes1
• White rice45 g
• Ricotta80 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil8 g
• Basilto taste
• Thymeto taste
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Turn the oven on to 190 °C (conventional) and bring a small pan of salted water to the boil. Cook the rice for 10 minutes, until still al dente (it finishes cooking in the oven), and drain.
2. Meanwhile wash the vegetables. Halve the courgette lengthways and hollow it out with a teaspoon, leaving a wall of about half a centimetre; slice the top off the tomato and hollow it out. Chop the flesh of both; salt the inside of the tomato and turn it upside down to drain.
3. In a bowl mix the rice, chopped flesh, ricotta, grated Parmigiano, chopped basil, thyme and a pinch of salt.
4. Fill the vegetables with the stuffing, put them in a baking dish and drizzle with the olive oil.
5. Bake for 30 minutes, until the vegetables are soft and the top is golden.