Round Zucchini Stuffed with Rice and Pecorino, not only are they very beautiful but also very tasty whether hot, cold, or at room temperature. Very easy to make, they are ideal even for those who are not very familiar with cooking. Additionally, for an event, we can prepare them the day before because they keep perfectly in the refrigerator, in fact, they get even more flavorful. I usually prepare them in the evening to eat them cold for lunch when the heat is really unbearable.
If you like cold dishes ideal for the summer season, don’t miss the next recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 large round zucchini
- 4.2 oz Carnaroli rice
- 2 cloves Garlic
- Half glass white wine
- 4 tbsp heaping 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 zucchini, dry them and cut off the top to create a sort of cap. With a sharp knife, remove most of the pulp, which of course should not be thrown away.
Finely chop it with a knife, along with a clove of garlic if you like, 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, and finally add the wine and cook on low heat for about ten minutes.
Once the rice has cooled down, put it in a bowl and season with grated Pecorino Romano and mix well. At this point, fill the zucchini to the brim, drizzle a little more oil, and close with the cap we created.
Place the zucchini inside a baking dish lined with parchment paper and before baking, brush them with extra virgin olive oil and sprinkle with salt. Bake in a preheated oven at 350°F for about 35 minutes or until they are golden brown. If you prefer them softer, give them a few more minutes of cooking.
If there is any rice left, put it in the baking dish next to the zucchini because it will be delicious, becoming crispy.
Serve our Round Zucchini Stuffed with Rice and Pecorino, freshly baked, warm, or even cold, and if desired, sprinkle with dried or fresh oregano.
Notes
Tip:
They keep perfectly in the refrigerator for at least two days, in an airtight container or the same baking dish covered with plastic 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 some texture.
