Stuffed zucchini is an excellent complete and tasty dish, in line with the season. I generally love stuffed vegetables because they are great dinner savers, as an alternative to the usual meat or fish. Not to mention the beneficial contribution that vegetables provide. Zucchini, in particular, are diuretic as they contain a lot of water and are rich in minerals such as potassium and magnesium.
Growing zucchini is very rewarding as they grow quickly and the plant is very prolific. In fact, in my garden, I always have both this round variety and the elongated one, which we call trombetta di Albenga.
In this recipe, I combined the flavor of zucchini with rice, sausage, and saffron, and the result was truly excellent. They remained tasty and appetizing. Ideal as an appetizer, aperitif, or if made in abundance, even as a single meal.
I also recommend the stuffed onions, stuffed tomatoes, artichokes and if like me you love vegetables, I suggest you visit the savory pies section where you can find pies with seasonal vegetables.
Now let’s see the procedure.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the preparation of stuffed zucchini
- 4 round zucchini
- 2.5 oz sausage
- 1.5 oz rice
- 1/2 packet saffron powder
- 1 tbsp white wine
- to taste salt
- to taste extra virgin olive oil
- 1.5 oz grated Parmesan cheese
- 1/4 onion
Tools
- 1 Pan
- 1 Knife
- 1 Spoon
- 1 Baking tray
Steps for preparing stuffed zucchini
To prepare stuffed zucchini, start by washing the zucchini under running water and cleaning the onion before chopping it.
Next, with a knife, cut off the top of the zucchini. Then cut around the perimeter and, using the spoon, remove the inside as shown in the photo. Remove the heart of the zucchini and cut it into small pieces, leaving aside the part with the seeds, which we will not use.
Meanwhile, take a pan, add a drizzle of extra virgin olive oil, and lightly sauté the chopped onion. Then add the previously crumbled sausage meat and sauté again. After that, add the rice, let it toast for one to two minutes, and pour in the tablespoon of wine. Once the wine has evaporated, add the zucchini cut into small pieces, which during cooking will release some water, which will help bring the rice to half-cooked. In fact, we should not cook it completely but only for about ten minutes. Then add salt and saffron. I recommend covering and stirring the filling often and if it dries out, add a little more water.
After the pre-cooking time has passed, turn off the heat and add the grated cheese. We are now ready to fill our zucchini. Fill them to the brim and cover. Then place them in a previously oiled baking tray and finish by baking them at 350°F for about 40 minutes in a static oven.
After cooking time, take them out of the oven, wait for them to cool down, and finally, you can enjoy them… enjoy your meal!
Notes and tips
Stuffed zucchini can be stored in the fridge for two days. Make sure to reheat them before serving.
If you like my recipe, SHARE it on your social networks and follow me on
INSTAGRAM and on
Facebook I WAIT FOR YOU!
Rate it with stars if you liked it.
To always stay updated on my new recipes, you have the option to activate push notifications from my blog.
