Ingredients :
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1/2 Reblochon de Savoie
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4 large zucchini
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200 grams of cooked rice
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3 tablespoons sour cream
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1 bunch of chives
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1 bunch of parsley
Recipe:
Preheat your oven th. 6 (180°C). Bring to the boil the whole zucchini in salted water and let them cook for 8 minutes. Cool under cold water, gently trim the top of each zucchini. Scoop out the flesh and set aside. Chop finely. Mix the zucchini flesh in a bowl with the cooked rice, cream, chopped herbs, 1/3 of Reblochon cut into small pieces. Salt and pepper. Stuff each zucchini with preparation, divide the rest of the sliced Reblochon cheese. Bake 10 minutes and serve hot.