Stuffed round zucchini with rice, the simple and perfect recipe. How good are round zucchinis, it’s just a shame I can’t find them too often. Today I hollowed them out and stuffed them with zucchini risotto. The result was truly special, delicious to enjoy both hot and cold.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
- Energy 187.52 (Kcal)
- Carbohydrates 21.43 (g) of which sugars 0.82 (g)
- Proteins 8.14 (g)
- Fat 7.59 (g) of which saturated 3.98 (g)of which unsaturated 2.08 (g)
- Fibers 0.71 (g)
- Sodium 191.01 (mg)
Indicative values for a portion of 115 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 Stuffed Zucchini with Rice
- 6 round zucchinis
- 3/4 cup Carnaroli rice
- 1/2 cup grated Parmesan cheese
- 5.5 oz mozzarella
- 3 tbsps extra virgin olive oil
- 1 onion (small)
- to taste salt
How to Prepare Round Zucchini with Rice
Wash the zucchinis. Cut off the top. Using a melon baller or a spoon, remove all the inner white flesh. Cook the zucchini shells in salted boiling water for 14-15 minutes. Turn them upside down on a cloth and let them cool.
Cut the zucchini flesh into small pieces. Pour 3 tablespoons of olive oil into a saucepan, add the thinly sliced onion and the zucchini flesh. Let it cook for 3-4 minutes over medium heat, stirring often with a wooden spoon.
Add the rice and mix well. Cook the Zucchini Risotto gradually adding the boiling vegetable broth or just hot water. Season with salt. At the end of cooking, add 1/3 cup of grated Parmesan cheese to the rice and stir.
Fill the zucchinis with half of the rice. Add some mozzarella cubes. Cover with more rice and add mozzarella cubes and a sprinkle of grated Parmesan cheese on top.
Arrange the Stuffed Zucchinis in a baking dish. Add half a glass of water to the side and bake in a static oven at 375°F for 20 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If there are leftover Zucchinis, store them in a container in the fridge for 2 days or you can also freeze them
For a tastier dish, you can add some small pieces of cooked ham or speck to the rice
Don’t miss the recipe for Stuffed Zucchini with Meat
