Stuffed Zucchini with Chicken Liver and Rice

1. 1 Zucchini≈ $3.00 per kg 200 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 40 g
3. 3 Chicken liverpack 500 g ≈ $2.50 100 g
4. 4 Mozzarellapack 125 g ≈ $1.80 30 g
5. 5 Butterpack 180 g ≈ $1.58 8 g
6. 6 Ground coriander 1 g
7. 7 Ground black pepper 1 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice and cook in salted water for 15–18 minutes until tender.

2. Simmer the chicken³ liver for 10–12 minutes until the cut surface turns gray, then cool and finely chop.

3. Cut the zucchini¹ in half lengthwise, scoop out the flesh with a spoon, leaving 1 cm-thick walls. Finely chop the scooped flesh.

4. Sauté the zucchini¹ flesh in sunflower oil for 5 minutes until soft.

5. Mix the rice, liver, zucchini¹ flesh, butter⁵, coriander, salt, and black pepper.

6. Brush the zucchini¹ boats with oil, fill with the mixture, place in a baking dish with 50 ml water, and bake covered with foil at 350°F (180°C) for 25 minutes.

7. Sprinkle with shredded mozzarella⁴ and bake uncovered for another 10 minutes until golden.