Here is the recipe for Stuffed Zucchini with Spelt, which can serve as either a main course or a second course, but it might well be a complete dish! I found this recipe while browsing various Food groups on Facebook that I follow. I grabbed pen and paper and jotted down the recipe, as I had to try it because I don’t particularly like spelt, so I’m always looking for new combinations and recipes to enjoy it! I thank whoever shared it in the group; I think it was Natura in Cucina because it’s a simple recipe with a delicate taste, and I succeeded in my goal, as I ended up eating a few ounces of spelt myself.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Spring
- Energy 513.01 (Kcal)
- Carbohydrates 78.76 (g) of which sugars 8.31 (g)
- Proteins 19.12 (g)
- Fat 17.10 (g) of which saturated 2.56 (g)of which unsaturated 2.03 (g)
- Fibers 13.20 (g)
- Sodium 407.08 (mg)
Indicative values for a portion of 200 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 spelt for two people:
- 3 zucchini (not curved)
- 1 onion (finely chopped)
- 2 tablespoons extra virgin olive oil
- 7 oz spelt
- 1 cup water
- to taste salt
- to taste pepper
- 1 espresso cup white wine
Tools for this recipe
- 1 Cutting board
- 2 Pots
- 1 Knife
- 1 Skillet
- 1 Lid
- 1 Spoon
- 1 Colander
Preparation of Stuffed Zucchini with Spelt:
Cut the zucchini lengthwise and hollow them out, leaving one outer side closed as it will serve as a base during cooking. Take a pot and bring a good amount of lightly salted water to a boil. Once it reaches a boil, you can blanch the zucchini for about 20 minutes.
Now let’s cook the spelt. Take a pot and fill it with plenty of cold water, place it on the stove, and turn on the flame. Pour the cup of spelt into the pot and from when the water starts to boil, let it cook for about 20 minutes.
Meanwhile, finely chop the onion. Drain the spelt and let it cool.
Now take a pot and pour in a tablespoon of extra virgin olive oil. If you’re not vegan, you can also add the white wine listed in the ingredients as I did. Then add the finely chopped onion, sprinkle with a little pepper and salt, and let it sauté for about 5 minutes over low heat and covered.
After this time, add the spelt and half a large cup of water, mix everything well, and let it cook until the water has completely evaporated. At this stage, I did not put the lid back on the pot, so I could make sure the spelt didn’t stick to the bottom.
When the spelt is well cooked, we can proceed. Take the zucchini and start filling them with the spelt. Stand them upright with the closed side as the base. The pot should be large enough to leave a little space between each zucchini without them touching each other.
Drizzle with a little extra virgin olive oil and turn the flame back on at the lowest setting, adding the other half cup of water. Let it cook for about ten minutes with the lid on.
Our stuffed zucchini with spelt should be served hot, and you’ll see that they make a complete main dish. You can also let the zucchini with spelt cool completely and take them with you in a container with a lid for a quick lunch at the office or a beach lunch.
Enjoy your meal!!!
Variations.
If you have vegetable broth, you can use it instead of the amount of water listed in the ingredients.
If you don’t have spelt and want to try this recipe, you can follow the procedure using rice.
Storage:
The stuffed zucchini with spelt can be stored in the refrigerator for up to two days, sealed in an airtight container. If you don’t want to consume them in the days following preparation, you can easily freeze them.
Notes:
Do you love zucchini? You’ve come to the right blog; I adore them too, and I use them in many recipes. The best one I’ve prepared lately in my opinion is this: Zucchini with Bacon and Eggs if you like stuffed zucchini, don’t miss these Round Zucchini Stuffed with Rice, Tuna, and Tomatoes
