Zucchini boats

Ingredients

• 3 medium zucchini (900 g)
• 90 g rice
• 1 medium onion (150 g)
• 4 garlic cloves (12 g)
• 230 g canned mushrooms
• drained
• 60 ml olive oil
• 360 ml water
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 16 g breadcrumbs
• 55 g grated cheese
• 1 egg white
• 15 g parsley
• 1 lemon (juice
• optional)

Preparation

1. Preheat the oven to 180°C. Cut the zucchini in half lengthwise and carefully scoop them out to make boats. Finely chop the flesh and set it aside. 2. Drain the canned mushrooms. Put the rice, chopped onion and garlic, mushrooms, oil, salt, pepper and 360 ml water in a saucepan. Simmer for 20-25 minutes, stirring from time to time, until the rice is nearly tender and the liquid has been absorbed. 3. Add the chopped zucchini flesh and cook for another 5 minutes. Turn off the heat. 4. Stir in the grated cheese, chopped parsley, egg white and breadcrumbs. If using lemon, add the juice now. Mix well, then fill the boats. 5. Arrange them in a baking dish and cover it with aluminum foil. Bake for 40 minutes, until the zucchini are tender. 6. Remove the foil and bake for another 10 minutes, until the filling is browned. If any filling is left, put it in the dish beside the zucchini and take it out after 20 minutes, once the top has set.