Stuffed zucchini with rice and mushrooms

Cut the courgettes in half and hollow out the centre with a spoon to create a hollow space for the filling. This part needs to be done carefully so as not to damage the walls of the courgette.

Cut the mushrooms and onion into thin pieces. Heat a frying pan, add the olive oil and add the onions. Sauté until the onions are slightly golden brown. Then add the sliced mushrooms and continue frying over medium heat.

Meanwhile, in the second pot, cook the rice according to the instructions on the package. When the rice is cooked, mix it with the fried mushrooms and onions, add the pressed garlic, salt and pepper to taste and stir.

Fill the zucchini with the prepared mixture and bake in a preheated oven at 180°C for about 20 - 30 minutes, or until the zucchini are soft.