Layered zucchini with dill and sour cream | Homestyle summer casserole

Cook the rice in twice its volume of lightly salted water until tender, then cover and set aside to rest.

Wash the zucchini, cut off the ends, and slice into rounds about half a centimetre thick. Lightly salt and let stand for 10 minutes, then pat off the excess moisture with paper towels.

Heat the sunflower oil in a pan, add the finely chopped onion, and sauté until translucent. Add the crushed fresh garlic and sweet paprika, then toss with the cooked rice and season with salt and pepper to taste.