The festive days are approaching, and Le Ricette di Bea proposes Round Zucchini Stuffed with Rice, Piccadilly Tomatoes, and Tuna, ideal for Easter, Easter Monday, April 25th, and May 1st because they can be enjoyed both hot and cold, can be prepared well in advance, and do not require refrigeration or cooler bags for storage, in short, a perfect dish
An excellent recipe to recycle leftover lunch rice, cherry tomatoes, and a drizzle of oil, and the second course is served.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 563.05 (Kcal)
- Carbohydrates 71.13 (g) of which sugars 19.03 (g)
- Proteins 22.41 (g)
- Fat 21.41 (g) of which saturated 3.18 (g)of which unsaturated 1.23 (g)
- Fibers 7.35 (g)
- Sodium 630.94 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Round Zucchini Stuffed with Rice
- 4 Round zucchini
- 4.23 oz Tuna in water
- 0.5 cup Rice
- 1 tbsp Tomato sauce
- 1 to taste Extra virgin olive oil
- 1 to taste Breadcrumbs
- Onions
- 1 pinch Salt
- 1 pinch Black pepper
- 1 pinch Marjoram (chopped)
- 1 pinch Parsley (chopped)
- 1 White wine
- 6 Cherry tomatoes (Piccadilly)
Tools
- Pot
- Pan
- Oven
- 1 Baking dish
- 1 Melon baller
Preparation of Round Zucchini Stuffed with Rice and Tuna
First, bring a large pot of water to a boil, and when it is about to boil, add some salt. Then wash the round zucchini under running water. Cut the top of the zucchini to have a flat surface. Then, with the help of a small knife or melon baller, remove the inside, which we will not need. Boil them for about 20 minutes, do not leave them too long, or they may become too soft and fall apart. In another pot, bring water to a boil to cook the rice. In a pan, prepare the sauce for the rice, pour a drizzle of extra virgin olive oil and sauté the chopped onion, when it has softened, add the quartered Piccadilly tomatoes, deglaze with a splash of white wine. Drain the tuna and add it to the ingredients in the pan, sprinkle with salt, pepper, marjoram, and add a tablespoon of tomato sauce. Let it cook over medium-low heat and covered. Cook the rice and transfer it to the pan with the sauce.
Preheat the oven to 356°F (180°C) in static mode. Take a baking dish, moisten the bottom with a drizzle of oil and a bit of white wine, place the zucchini inside and fill with rice. Sprinkle with breadcrumbs, marjoram, and finely chopped parsley. Bake for about 20 – 25 minutes, the rice should become golden on the surface and our round zucchini must be nice and crispy. Serve the Round Zucchini Stuffed with Rice, Piccadilly and Tuna hot, or let them cool completely to be stored for our festive picnic.
Enjoy your meal!!!
Notes
If you like this recipe and want to try another one with round zucchini, also try my recipe Round Zucchini with Ground Meat
