Zucchini Rice Wreath

For the zucchini rice wreath, boil the rice in water, cut 400 g zucchini into strips, dice 200 g zucchini and the tomato. Sear the zucchini strips on both sides. Cut the onion into small cubes and fry.

Mix the eggs with the rice, salt and basil, place grilled zucchini strips in a bundt pan so that they overlap the outer edge.

Pour in half of the rice, top with zucchini, tomatoes, onion, mozzarella. Pour remaining rice on top, fold with overlapping zucchini strips.

Bake the zucchini rice wreath at 180 °C top/bottom heat for approx. 20-30 minutes.

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