Fish with saffron
17 recipes
stuffed zucchini
ingredients
servings
6
Courgette
5 unit
Rice
300 grams
Canned tomato sauce, without salt
500 grams
Grated Parmesan cheese
5 spoons
Iodized salt
to taste
Black pepper
to taste
Breadcrumbs
5 spoons
Mozzarella cheese
3 unit
Extra virgin olive oil
to taste
Onions
1 half
first courses from Italy
stuffed zucchini
stuffed zucchini
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Zucchini stuffed with rice, sauce and mozzarella
preparation
step 1
Boil rice, drain and set aside. Wash zucchini, soak them for 10 minutes in salted water and let them drain.
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.
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.
step 4
Put the rice in a bowl, season with the zucchini sauce, add the Parmesan, mozzarella and mix everything.
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.
