Zucchini and Rice Egg Bake

This recipe seems to combine zucchini, rice, eggs, and sour cream into a savory dish, topped with fresh herbs and cooked on low heat for a satisfying and tasty meal. Here’s a breakdown of the steps:

Ingredients:

• Olive oil
• 1 cup rice
• 2 cups water
• 1 zucchini
• Salt (to taste)
• 4 eggs
• Pepper (to taste)
• 150 grams (5 oz) sour cream
• 1 tbsp olive oil
• Spring onion (to taste)
• 5-6 cherry tomatoes
• Parsley (for garnish)

Directions:

1. Prepare the Rice:
   • Heat a little olive oil in a pan.
   • Add 1 cup of rice and cook for 2-3 minutes.
   • Add 2 cups of water and bring to a boil.
   • Reduce the heat, cover, and cook for 10 minutes on low heat.
2. Prepare the Zucchini:
   • Grate 1 zucchini.
   • Add salt and let it sit for 10 minutes, then remove excess liquid.
3. Prepare the Batter:
   • In a bowl, beat 4 eggs.
   • Add salt and pepper to taste.
   • Mix in 150 grams of sour cream and 1 tablespoon of olive oil.
   • Chop spring onions and slice 5-6 cherry tomatoes, then add them to the mixture.
4. Combine with Rice:
   • Mix the zucchini with the egg and sour cream batter.
   • Pour this mixture over the cooked rice in the pan.
5. Cook:
   • Cover the pan and cook on low heat for 10 minutes.
   • Garnish with parsley.
6. Flip and Cook:
   • Carefully turn the dish over using a plate and cook for another 7 minutes.
7. Serve:
   Enjoy your tasty dish, which is ready to serve hot.

This dish seems simple yet flavorful, with the combination of eggs, zucchini, and rice making it a hearty meal!