Zucchini stuffed with wild rice and oregano

Zucchini stuffed with wild rice and oregano

Ingredients

• Rice 30 g
• Onion 15 g
• Bell pepper 20 g
• Celery stalk 5 g
• Fresh crushed oregano leaves 1 g
• Garlic 2 cloves
• Dill taste
• Zucchini 1 piece
• Champignon 30 g
• Cheese 40 g

Directions

1. Cut the zucchini lengthwise, cut the core and steam until tender.
2. Cut onion, celery and bell pepper into small cubes and sauté in olive oil.
3. Cut the champignons into slices and fry.
4. Boil black and white rice, add browned vegetables, mushrooms, chopped garlic, oregano, dill to it. Season with salt, pepper and place in prepared zucchini. Top with sliced ​​tomatoes and sprinkle with grated cheese.
5. Bake in the oven at 180 degrees for about 15 minutes.