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Round zucchini filled with rice

Second courses

Round zucchini filled with rice

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Portions

Ingredients:

4 Round zucchini
150 g of Tipico IT’s Carnaroli Rice
Tipico IT’s Extra virgin olive oil
Fine salt
1 Shallot
100 g of Tipico IT's Buffalo Mozzarella

PREPARATION

1

First of all, wash well the zucchini under the water. Then, cut their upper part and with the help of a corer remove their pulp, that you will put aside in order to prepare the rice.v

2

Boil some slightly salted water and let the zucchini boil for about 15 minutes, so that they can be softened. After the time has passed, drain and let them cool down.

3

In the meantime, start the rice preparation: take the zucchini pulp, cut it finely and let it cool for 10 minutes in a pan with some oil and one shallot.

4

When the pulp will be softened, add the rice and mix well. At this point, add step by step some hot and salted water, until the rice will have reached an “al dente” cooking.

5

Subsequently, take the previously dug zucchini which by now will have cooled down, half-fill them with the prepared rice, then add a heart of mozzarella in each of them. Fill them with the remaining rice and add again some pieces of mozzarella.

6

Cover the zucchini with the previously cut caps and let them cook in a ventilated oven at 180°C for 20 minutes. Once cooked, serve them warm.

Condividi:

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