Ingredients
- 150g of Rice
- 300g of Zucchini
- A large Onion
- 30g of grated Parmesan cheese
- One tablespoon of Extra virgin olive oil
- Salt to taste.
Proceedings
Rice with zucchini or zucchini with rice? It matters little.
Rice Stuffed Zucchini are a different way to eat rice with vegetables.
An alternative first course that can be used at an appetizer with friends by cutting the zucchini into single bite-sized pieces once cooked.
To prepare this recipe, I used this pot and pan.
Proceedings
1 Done | Cook the rice in a pot with plenty of salted water, I use this one with the integrated colander super convenient |
2 Done | Meanwhile, cut the zucchini in half and gently scoop out the flesh and cut it into small cubes |
3 Done | Chop up the onion and cook it with the zucchini flesh in a high-sided pan like this one with a little water, adjusting for salt |
4 Done | Drain the rice when al dente and add it to the onion in the pan, season with oil and Parmesan cheese and mix well |
5 Done | Fill the zucchini with rice and bake for about 15 minutes at 180°. |
