Zucchini baked with tuna rice and tomatoes
Composition / ingredients
6
servings:
Cooking method
1. Wash the zucchini, cut into circles about 1 cm thick, put in a frying pan with vegetable oil and fry on both sides until a light golden color appears.
2. Put the zucchini on a parchment-lined baking sheet in one layer.
3. Boil the mixture of wild and golden rice in boiling salted water until tender. Flip it into a colander.
4. Mash canned tuna together with oil and juice well with a fork, add Provencal herbs and boiled rice. Mix it up.
5. Spread the resulting filling into zucchini.
6. Cut tomatoes into thick circles and put them on rice with tuna.
7. Put a baking tray with zucchini in a preheated 220C oven for 15 minutes.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Herb mixture - 259 kcal/100g
- Zucchini - 16 kcal/100g
- Canned tuna in its own juice - 96 kcal/100g
