- 2 bags of white rice Lestello
- 4 small courgettes
- 2 tablespoons of oil
- 5 dag of sheep or yellow smoked cheese,
- garlic clove
- 1 tablespoon of soy sauce
Cook the rice in lightly salted water, pour off the water, remove the rice bags, stir with a fork and cool. Wash the courgettes thoroughly, wipe and do not peel. Cut each on halves lenghtwise. Hollow the courgettes out with small spoon and sprinkle with salt. Peel the onion, chop, lightly brown in oil. Grate the cheese. Cooled rice mix with fried onions and grated cheese, add chopped garlic and soy sauce. Season the stuffing to taste with salt and pepper and a bit of lemon juice. Fill the hollowed courgettes with prepared stuffing, sprinkle with chopped parsley. Put the courgettes on greased baking tray, pour a little of water, cover with aluminum foil and put into oven, heated to a temperature of 180 (°C), bake 30-40 minutes. Serve with yogurt-garlic sauce.