Stuffed Zucchini

Stuffed Zucchini

Ingredients
1 large zucchini (about 200 g)
1 onion
1 clove of garlic
2 tablespoons of olive oil
50 g of rice
100 ml of white wine
200 ml of vegetable stock or water
1/2 tablespoon of salt
1/5 tablespoon of thyme
a pinch of pepper
5-6 cherry tomatoes (tomato juice)
1/2 tablespoon of cashew nuts
100 g of cheese (President Salakis)
fresh basil

Instructions:
Wash the zucchini and cut it into three equal parts. Carefully hollow out each piece to form a cylinder. Finely chop the flesh of the zucchini that you hollowed out. Dice the onion and chop the garlic. Heat the water and olive oil in a pan and sauté the onion in it. When the onion is completely soft, add the zucchini and garlic. Add salt and spices and continue to simmer, stirring constantly, until the zucchini is completely soft and turns into a thick mash. If necessary, add a little warm stock or water. Cook the rice until al dente and add to the zucchini. Mix everything well and pour in the wine. When the alcohol has evaporated, add the remaining stock and cook everything over medium heat until it thickens like risotto. Remove from the heat and set aside to cool slightly. Cut the tomatoes in half and mix them into the zucchini and rice mixture, stir in the cashew nuts. Finally, stir in the cheese. Fill the hollowed-out zucchini with this mixture. If desired, place another piece of cheese or tomato on each zucchini and bake in an oven preheated to 100 degrees for about 30 minutes and serve immediately.