Zucchini baked with tuna rice and tomatoes

6 servings
1 hour


1. Wash the zucchini, cut into circles about 1 cm thick, put in a pan with vegetable oil and fry on both sides until light golden color appears.

2. Transfer the courgettes to a baking sheet lined with parchment in one layer.

3. Boil the mixture of wild and golden rice in boiling salted water until tender. Cast in a colander.

4. Combine the canned tuna with the oil and juice to mash well with a fork, add the proval herbs and boiled rice. Stir.

5. Decompose the resulting filling into courgettes.

6. Cut the tomatoes into thick circles and place on the rice with the tuna.

7. Put the zucchini tray in the oven preheated to 220˚S for 15 minutes.