How to make
The zucchini and carrots are peeled and finely chopped, the spring onions are cleaned and chopped, the garlic is finely chopped, the tomatoes are peeled (if sterilized with the skin) and chopped finer, the rice is cleaned, washed and strained.
The boiled and cleaned snails are washed thoroughly in cold water and placed again in boiling salted water for 10 minutes. Strain them in a colander and season them with the juice of one lemon and a few pinches of salt.
In a pan fry the onion in the oil, one clove of garlic and gradually add the carrots and zucchini. Stew, until the vegetables soften. Add the snails, which have been strained from the lemon juice, stew them, by gently stirring them for a few minutes (7-8 minutes, reducing the heat slightly so they don't burn) and add the rice. Stir, until transparent.
Pour the tomatoes along with the juice and when it boils, add 3 cups of water. Stir, add the remaining garlic and wait for the rice to swell.
When this is done, the whole mixture is seasoned with as much salt and black pepper as you like, it is poured into a greased baking pan and baked in a preheated oven at about 360°F (180°C) (on a medium rack and fan on), until the dish is ready.
The oven-baked rice is served with finely chopped dill and as much cayenne pepper as you like.
The dish is tasty and hot, but I recommend, that it is left in the refrigerator for one night and is served chilled with an yogurt sauce, which is flavored with salt, olive oil, chopped garlic and dill. Another suitable sauce, which the dish can be served with is chili sauce mixed with a few spoons of soy sauce and pressed garlic.
And don't forget to chill the drink beforehand - ouzo, brandy, beer or white wine - whatever you choose, you can't go wrong!
The oven-baked snails with zucchini and rice are very tasty!
