Stuffed zucchini with tomato rice and raisins

Name: stuffed zucchini with tomato rice and raisins
Total time: 60 min
Yield: 4
Ingredients: 1 tablet chicken bouillon; 2 zucchini; 1 onion; 500 gram tomato; 200 gram ham; 3 tablespoon olive oil; 1 teaspoon cinnamon; 300 gram rice; 50 gram raisins; 100 gram grated cheese; 5 liter water

Ingredients

Directions

Grease a rectangular baking dish.
Bring the water to a boil in a pan.
Crumble the bouillon tablet above and dissolve the broth while stirring in the water.
Place the courgettes on a shelf and cut them in half lengthwise.
With a spoon, hollow the zucchini out to half a centimeter from the wall.
Finely chop the pulp from the courgettes.
Peel and chop the onion.
Cut the tomatoes into pieces.
Also cut the slices of ham into pieces.
Heat the olive oil in a frying pan and fry the onion and the pieces of zucchini in a glass or two for two or three minutes.
Sprinkle the cinnamon and add the rice while stirring.
Bake everything for a minute, then add the diced tomatoes and the raisins.
Bake for a few minutes until the tomato pieces become soft.
Pour 4/5 of the broth and bring it to the boil while stirring.
Boil the rice just for eight minutes.
In the meantime, preheat the oven to 200 ° C.
Pour the rest of the stock on the bottom of the oven dish and place the courgettes side by side in the dish.
Stir the ham and half of the cheese through the rice and fill the courgettes with the rice mixture.
The rice may protrude like a mountain above the courgette.
Sprinkle the cheese over the courgettes and slide the dish onto the grid in the middle of the oven.
Fry the stuffed courgettes in 30 minutes.