Ingredients: 4 large, firm and plump zucchinis 1/2 cup raw brown rice 2 tablespoons flaxseed 1 carrot, peeled and cut into very thin sticks 30g tofu, dried parsley Salt, curry and nutmeg to taste
Preparation: Wash the zucchinis, remove the ends leaving the skin and cut into thick rings of approximately 3 cm in height Gently remove the core, with the help of a knife or small spoon, and set aside Cook the zucchini rings and carrot sticks in water and salt for 15 minutes Drain, pass in cold water and set aside Cook the rice in 4 glasses of water, seasoning with salt and curry, on low heat After 1/2 hour add the zucchini brains and let it cook on low heat for another 1/2 hour, so that the zucchini and rice are very soft Reserve a few spoons of the zucchini kernels and the rest cook until dry, Mix the flaxseeds with a wooden spoon, until it forms an almost uniform mass Place the rings of zucchini in a refractory and fill with the rice mass, place a carrot stick in the middle of each ring Beat the tofu, 1/2 cup of water and the reserved zucchini kernels in a blender. Bring the sauce to a boil, season with nutmeg and curry to taste until it boils. Drizzle the zucchinis with the tofu sauce and sprinkle dried parsley on top. Bake in the oven for 10 minutes before serving.