Stuffed zucchini on a bed of beetroot cream.

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  • 4 round zucchinis
  • 200 grams red rice
  • 1 tsp vegetable stock powder
  • sprig of tarragon
  • 3 red beetroots
  • 1 yellowbeetroot
  • 2 bayleaves
  • 2 cloves
  • 2 junipers
  • salt
  • black pepper
  • 1 appel (I used Granny Smith)
  • splash of white wine
  • splash of balsamic vinegar


Start by cooking the beetroot in water with the bayleaves, the cloves and the juniper. When soft let cool. When cool, peel of the skin, chop the apple small and let it simmer in a frying pan together with the white wine and a splash of balsamic vinegar. When soft put everything (apples and beetroot) in a blender and blend until creamy. Bring to taste with black pepper and salt.

Preheat the oven at 200℃.

Boil the rice as needed and add 1tsp of vegetable stock powder. (I used red Indian “wedding” rice because the color matches the beetroot). In the meantime cut the top of the zucchini and spoon out the inside . Leave for about 1 cm on the sides. When the rice is done fill the zucchini with the rice and place in the oven for approx. 30 minutes or until the zucchini is soft enough.

Spread some beetroot cream on a plate, place the zucchini on top, sprinkle fresh tarragon and black pepper, slice the yellow beetroot and place as garnish.


  • serves: 2
  • preparation time: 90 minutes