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stuffed zucchini





5 unit


300 grams

Canned tomato sauce, without salt

500 grams

Grated Parmesan cheese

5 spoons

Iodized salt

to taste

Black pepper

to taste


5 spoons

Mozzarella cheese

3 unit

Extra virgin olive oil

to taste


1 half

first courses from Italy

stuffed zucchini

stuffed zucchini

vegetarian with gluten with lactose source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

stuffed zucchini

Zucchini stuffed with rice, sauce and mozzarella

stuffed zucchini step 1

step 1

Boil rice, drain and set aside. Wash zucchini, soak them for 10 minutes in salted water and let them drain.

stuffed zucchini step 2

step 2

Cut the zucchini in the lengthwise direction, eliminating the two ends, depriving them of the pulp and keep this last part because it will serve for the filling.

stuffed zucchini step 3

step 3

In skillet, brown the onion in oil, add the chopped zucchini, tomato puree and cook for a few minutes, with salt and pepper.

stuffed zucchini step 4

step 4

Put the rice in a bowl, season with the zucchini sauce, add the Parmesan, mozzarella and mix everything.

stuffed zucchini step 5

step 5

Fill the zucchini with the mixture, sprinkle with the bread crumbs and place gradually in an oiled pan. Bake at 180 degrees for 25-30 minutes.

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