Cook long grain rice in salted water until al dente. Soak raisins in warm water. Drain both. Heat stove to 200 degrees. Mix long grain rice with raisins, hazelnuts or parsley, eggs, pine nuts, cheese and nutmeg. Season with salt and pepper. Rinse zucchini, cut in half lengthwise, scoop out a tiny bit, season. Fold the zucchini flesh into the long-grain rice form. Fill the zucchini with it. Place in a roaster, pour clear soup. Bake for half an hour (gas: level
3.
Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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