With a giant courgette with a lemon sauce
Method
Remove the core from the zucchini
In a pan with olive oil sauté the onion for 2 to 3 minutes, the garlic and the fennel seeds
Add the zucchini core
After 2 minutes add the rice and the spring onion
Add water and boil for 7 to 8 minutes
Add all the herbs and half the fennel.
Add lemon, salt and pepper and stir
Preheat the oven at 200 degrees
Season with salt the inside of the zucchini and make holes with the knife in the bottom
Fill the zucchini
Cover with foil and put in the oven for about 55 minutes
Use the broth from the zucchini to make the lemon cream
Put the olive oil and the flour in a saucepan and mix well so that it does not clot.
Add the hot broth, stirring vigorously with the whisk
Add the lemon juice and while stirring, boil on low heat for 5 to 6 minutes until it sets.
Season with salt and pepper and add the fennel
Ingredients
14-20 zucchini (courgette), thick skined
50 ml of olive oil
1 large onion, finely chopped (240-260 g)
3 cloves of garlic, finely chopped
280 g long grain rice
Zest of 1 lemon
1 tbsp fennel seeds
Juice of 1½ lemon
450 ml of water
1 bunch of parsley (40 g)
1 bunch of dill
20 g fennel leaves
Finely chopped 10 g mint
1 liter of vegetable broth
For the lemon cream:
50 ml of olive oil
40 grams of flour
500 ml of stock from the zucchini bake liquids
Juice of 1-2 lemons
20 g fennel leaves, finely chopped
salt pepper
