Cut the long zucchini into cubes or rounds and slice the onion.

Place everything in a saucepan, add the tomato puree and salt.

Cook over low heat, stirring occasionally. When cooked, add olive oil and roughly mash with a fork.

Meanwhile, in a separate pot, cook the rice, gradually adding broth as needed.

When there are 2 to 3 minutes left for the rice to finish cooking, add the zucchini mixture to the rice and stir to combine.

Finish by stirring in Parmesan cheese and season with a bit of basil.