Round Zucchini Stuffed with Rice and Pecorino, are not only very beautiful but also delicious whether hot, cold, or at room temperature. Very easy to make, they are ideal even for those who are not very familiar with cooking. Moreover, for an event, we can prepare them the day before because they keep perfectly in the refrigerator and even get more flavorful. I usually prepare them in the evening to eat cold at lunch when the heat is truly unbearable.
If you like cold dishes ideal for the summer season, don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 large round zucchinis
- 4.2 oz Carnaroli Rice
- 2 cloves Garlic
- Half glass white wine
- 4 tbsps heaping tablespoons of grated Pecorino Romano
- to taste Extra virgin olive oil
- to taste Salt and pepper
Tools
- Pan non-stick
- Baking dish
- 1 Knife
- 1 Cutting board
Preparation
After thoroughly washing the round zucchinis, we dry them and cut off the top to create a sort of cap. With a sharp knife, we remove most of the pulp, which of course, will not be thrown away.
Finely chop it with a knife, along with a clove of garlic if desired, and sauté with 4 tablespoons of extra virgin olive oil in a non-stick pan. After a few minutes, add the rice, toast it, season with salt and pepper, then add the wine and cook over low heat for about ten minutes.
Once the rice has cooled down, put it in a bowl and mix it with the grated Pecorino Romano. At this point, fill the zucchinis to the brim, add a drizzle of oil, and close with the cap we created.
Now arrange the zucchinis in a baking dish lined with parchment paper, and before baking, drizzle them with extra virgin olive oil and sprinkle with salt. Bake in a preheated oven at 356°F and cook for about 35 minutes or until they are golden. If you prefer them softer, give a few more minutes of cooking.
If there is leftover rice, place it in the baking dish next to the zucchinis, as it will still be delicious and become crispy.
Serve our Round Zucchini Stuffed with Rice and Pecorino just out of the oven, warm or even cold, and sprinkle with dried or fresh oregano if desired.
Notes
Tip:
They keep perfectly in the refrigerator for at least two days, in an airtight container or in the same baking dish covered with food wrap.
Reheat them in the microwave so they don’t dry out.
You can also freeze them, but keep in mind that the zucchini will lose consistency.
