Zucchini Roll with Rice and Currants

Clean and wash the zucchini. Slice 5 zucchini lengthwise into thin strips. Soak in salted warm water until soft. Slice the remaining zucchini into rings. Wash and drain the rice. Chop the onions and fry them in olive oil. Add the rice and fry until it becomes transparent.

Add the pine nuts and currants and mix for a few minutes. Add mint, stuffed spring, salt, pepper, granulated sugar and 1 glass of water and mix. Cook on low heat for 5-6 minutes. Take it off the heat and leave it with the lid closed until it warms up. Roll the zucchini strips by wrapping them around themselves.

Arrange the ring-shaped zucchini slices in the pan. Place one zucchini roll upright on top of each. Fill them with the rice mixture you prepared. Secure it with a toothpick so it doesn’t open. Mix the remaining water with the lemon juice and pour over the zucchini baskets. Cover the pot and cook on low heat for 8-10 minutes.

Remove from heat and leave to cool with the lid closed. Arrange the zucchini baskets on the serving plate. Garnish with fresh mint leaves and serve.

1 cup of olive oil
6 large zucchini
2-3 onions
2 cups of rice
2 tablespoons of pine nuts
2 tablespoons of currants
1 tablespoon of mint
1 teaspoon of spring
1 teaspoon of granulated sugar
1.5 glasses of water
Juice of half a lemon
Black pepper
3-4 sprigs of dill

Zucchini Roll with Rice and Currants