Baked Rice with Zucchini and Pancetta, a tasty and easy rice timbale that will please even those who don’t love zucchini, because it is an easy, quick and delicious zucchini recipe.
Rice bakes like Baked Rice with Ragù or Baked Rice with Spinach are my family’s passion. I love cooking them in many different ways and often using seasonal vegetables, so today I want to share with you my version of baked rice with zucchini and pancetta. A flavorful and super-melty recipe, perfect for a spectacular summer risotto that can also be enjoyed warm, and also a dish suitable for spring and large picnics. A really simple and quick preparation, ideal to make the whole family happy with very little effort and that will disappear from the table in no time!!
Are you ready to join me in the kitchen? Let’s go then, let’s find out how to make baked rice with zucchini and pancetta. Before going to the kitchen I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also look at:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make baked rice with zucchini and pancetta
- 1 3/4 cups rice (Carnaroli or other risotto rice)
- 1.5 lb zucchini (about 4 medium)
- 7 oz pancetta (sweet or smoked)
- 7 oz sliced cheese (type: Edam or pasta filata)
- 1 onion
- 3.5 oz spreadable cheese
- 1 cup grated Parmigiano-Reggiano
- as needed vegetable broth (or water and salt)
- as needed extra virgin olive oil
Tools
- Pots
- Baking dish
Preparation of baked rice with zucchini and pancetta
To make baked rice with zucchini and pancetta, start by peeling an onion, then wash and dice it; sauté it in plenty of extra virgin olive oil,
add the pancetta and once it has browned, finish with the zucchini, washed and cut into pieces. Adjust the salt and let everything lightly brown.
Add the rice and toast it for a few minutes. Begin adding hot water or vegetable broth (be careful not to over-salt if using broth) and allow it to be absorbed before adding more.
Bring the rice nearly to doneness, then stir in the spreadable cheese to add creaminess and half of the grated Parmigiano-Reggiano.
Pour half of the rice into the baking dish, arrange all the sliced cheese on top and sprinkle with a little grated Parmigiano. Cover with the remaining rice and sprinkle with more grated cheese.
Bake for 15-20 minutes in a preheated fan-assisted oven at 392°F. Once the desired browning is achieved, remove from the oven, let it cool slightly and serve while still warm.
You can consider this tasty first course also a single-course meal, as it contains vegetables and plenty of protein, so a separate second course isn’t necessary.
Storage notes and tips
If eaten right after being removed from the oven, the rice will be creamy and melty, not overcooked. If you let it rest longer, it will take on the consistency of a timbale as it absorbs all the liquids. In any case it will still be a good dish to bring to the table, perhaps for a picnic. Store any leftovers in the fridge in an airtight container and consume within 24 hours after reheating.
If you want to stay updated on my recipes, follow me on:
Pinterest, YouTube, Twitter and TikTok.
From here you can return to the HOME and discover the new recipes!
“This recipe contains some affiliate links, from which a small share of the revenue is obtained, without any price changes. These are simply purchase suggestions, with no obligation.”
