Bulgarian Baked Zucchini with Rice

Dice ¹/₂ piece Zucchini into bite-sized cubes, finely mince ¹/₄ head Onions and ³/₄ clove Garlic, coarsely grate 20 gr Carrots, finely chop 65 gr Red tomatoes, and finely chop 3 gr Fresh Dill and 3 gr Parsley.

Preheat your oven to 180°C (350°F) and heat 130 gr Vegetable Broth Cubes until piping hot.

Warm ³/₄ tbsp Sunflower oil in a deep skillet over medium heat, add the prepared onions and carrots, and sauté for 4 to 5 minutes until softened.

Stir in the minced garlic and cook for 30 seconds until fragrant, then add 50 gr Rice (white, short grain) and stir for 2 minutes until translucent.

Add the diced zucchini, chopped tomatoes, 1 tsp Red pepper powder, ¹/₂ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder, stirring together over medium heat for 3 minutes.

Transfer the mixture to a medium baking dish, pour in the hot 130 gr Vegetable Broth Cubes, and stir gently to distribute the grains evenly.

Bake uncovered at 180°C (350°F) for 30 to 35 minutes until the rice has fully absorbed the broth and is tender.

Remove the baking dish from the oven, let rest for 5 to 10 minutes, then sprinkle the chopped 3 gr Fresh Dill and 3 gr Parsley over the top before serving.