Zucchini Monastery Style
Description
This recipe won't take much time. Starting around mid-summer, when vegetables begin to ripen, zucchini becomes one of the main vegetables on our table. Although there are many ways to prepare it, I'd like to share with you my simple recipe for "Monastery-style Zucchini." This wonderful dish is made entirely without meat—just fresh vegetables and a bit of rice—making it quite light and juicy. In my opinion, it's perfect for hot summer days, and besides, preparing monastery-style zucchini at home is very easy. Let's get started! 1) Thoroughly wash young zucchinis under water and peel them. Carefully use a spoon to remove the inner pulp, briefly pour boiling water over the zucchinis, then slice them into rings about 3-4 cm wide. 2) Now peel and rinse the remaining vegetables. Grate the carrots on a coarse grater, finely chop the onion and herbs. 3) Pour vegetable oil into a frying pan and place it over heat. Sauté the carrots, onion, and parsley until soft, then remove from heat. Add cooked rice to the vegetables, season with salt and pepper, and mix everything thoroughly. 4) Grease a baking dish with vegetable oil and arrange the zucchini rings inside. Place the prepared filling into the center of each ring, then generously coat everything with sour cream. 5) Place the dish in a preheated oven at 180–190°C (356–374°F) and bake until a golden crust forms. The zucchinis will turn out very juicy and aromatic—you'll be delighted with the result. By the way, this delicious dish is suitable not only for an everyday dinner but also for entertaining guests. Serve hot.