Rice with Zucchini

Ingredients

• small zucchini
• rice
• butter
• salt
• pepper
• broth or water
• tomato sauce (No. 125)
• parmesan

Instructions

1. Cut small zucchini (equal weight to the rice) into hazelnut-sized chunks and sweat in butter with salt and pepper until barely browned.
2. When the rice is half-cooked, add the still-firm zucchini so they finish together; keep the rice barely soupy and the zucchini intact.
3. For a dry version, cook in water and flavour with tomato sauce (No. 125) at the halfway point, plus parmesan.