Rice Zucchini

Preparation:

Preparation: Boil the courgettes in salted water, drain them, let them cool and cut them in half lengthwise. Place the courgettes on a tray. Slice the half onion and brown it in 50 g of butter; then add the rice and sprinkle with half a glass of white wine and finally the tomato. From time to time add the water. Once cooked, add 20 g of butter and the chopped parsley. Meanwhile, in a saucepan, fry the sliced mushrooms in a little olive oil. Then add the chopped parsley. Serve by placing the rice in the courgette halves and garnishing with strips of baked pepper and mushrooms.