A country recipe, suitable both as a main course and as an appetizer.

To prepare the herb-flavored rice stuffed vegetables, first carefully scoop out the tomatoes and round zucchini with the help of a tablespoon and put them aside.

Cook the Flora Wholemeal rice in plenty of salted water for 12 minutes. Once ready, drain the rice and place it in a bowl. Add the breadcrumbs, extra virgin olive oil and salt. Finely chop the marjoram and add it to the mixture.

Blanch the previously drained tomatoes and zucchini for about 5 minutes in salted water. Remove them from the water and let them cool. Once warm, stuff them with the previously prepared rice mixture. Now place them in a baking pan and bake them in the oven at 190° for about 10 minutes. Once ready, season them with rosemary, grated cheese, and pepper and serve on a cutting board.