Oven-Baked Snails with Zucchini and Rice
A terrific appetizer for ouzo, brandy, beer or white wine - whatever you choose, you cant go wrong! Enjoy the oven-baked snails with zucchini and rice
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bonapeti.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Colander
- Fine-mesh sieve
- Pot
- Pan
- Wooden spoon
- Measuring cup
- Baking pan
- Oven
- Stove
- Mixing bowl
- Refrigerator
- Serving bowl
Ingredients
- snails - 10.5 oz (300 g) boiled and cleaned
- zucchini - 2 pcs.
- spring onions - 1 bunch
- carrots - 2 pcs.
- rice - 1/2 cup
- garlic - 2 - 3 cloves
- tomatoes - 12 oz (350 g) canned
- oil - 6 tbsp.
- salt
- black pepper
- cayenne pepper
- lemon - 1 pc.
- dill - 1/2 bunch (for sprinkling)
