• Water 2.4 l
  • Black rice 700 g
  • Arabic Baby marrow, medium to small size 3.3 kg
  • Carrot, brunoise 100 g
  • Onion, brunoise 100 g
  • Parsley, finely chopped 20 g
  • Mint, dry 20 g
  • All spice 5 g
  • Oil 15 ml


  1. Zucchini:

    • Heat the water and add the Knorr Vegetable Stock Powder. Cook the black rice in the stock 80% of the way, strain, cool and reserve.
    • Hollow out the Zucchini and keep till stuffing is ready.
    • For the stuffing mix together the oil, carrots, onions parsley, mint and allspice with the rice.
    • Stuff the Zucchini with the rice mix and layer in a large pot.
    • Place a heavy plate facing down onto the Zucchini and add the Knorr Vegetable Stock Powder, mint, Knorr Lime Seasoning and water, it should cover the all the Zucchini.
    • Simmer on medium to low heat till rice is cooked and Zucchini is tender, remove the Zucchini and reserve the stock for the sauce.
  2. Sauce:

    • Heat 1 liter of the stock and whisk in the Knorr Tomato Powder and simmer for 1 min.
  3. Plate:

    • Spoon some of the sauce on to the plate and stack the Zucchini on top.