Wash the zucchini very well (don’t peel their skin off) and cut them in half to fit in the pot and cook better. Cut their ends off.

Remove with a spoon (or with the appropriate tool if you have) the inside of the zucchini, chop it and put it in a bowl.

In that bowl add the onions, rice, herbs, 3 tbsp olive oil, salt and pepper, and mix well.

Fill the zucchini with this mix and carefully place them in the pot, where you have added 2 tbsp olive oil. Fill the pot halfway with water (2 cups water).

Cook with the lid closed on low heat for about 1 hour and just before the end add a little extra oil (50ml). During cooking, check regularly if there is enough water.

Serve with plenty of lemon.