Rice Stuffed Round Zucchini with Cherry Tomatoes and Basil

This simple and fresh recipe uses seasonal ingredients to create a comforting dish that's both healthy and flavorful.

A stuffed zucchini dish filled with rice, cherry tomatoes, and fresh basil, baked to perfection.

Ingredients

4 round zucchini (courgettes)
16 cherry tomatoes (I prefer organic)
8-10 leaves of fresh basil
1 or 2 garlic cloves (depending on your taste)
6 Tbs of extra virgin olive oil
6 Tbs of rice (Carnaroli or any rice for risotto, do not use Basmati or Thai rice!)
4 Tbs of grated Parmigiano Reggiano or Grana Padano
Salt and pepper to taste
1/4 glass of white dry wine (optional)

Ingredient Notes

Cherry tomatoes: Choose organic for better flavor and texture.
Parmigiano Reggiano or Grana Padano: Use fresh, grated for maximum flavor.

Instructions

Prepare the zucchini Wash and dry the courgettes. Cut the upper part of each zucchini and set aside, with a knife and a spoon carve the pulp of the zucchini, set the empy zucchini aside.
Mix the ingredients Cut the pulp in very small pieces, mix it with the rice, half of the cherry tomatoes diced. Add salt, pepper and 6 leaves of fresh basil cut in pieces. Pour 4 Tbs of olive oil in a saucepan, warm up and add the rice mixture.
Bake the zucchini Place the 4 zucchini on an oiled oven tray (or parchment paper), fill the zucchini with the cooked rice mix, gently cover with the top, place the remaining rice and cherry tomatoes around the zucchini, drizzle the zucchini with some olive oil, 1/4 glass of white dry wine. Add salt and pepper, place in the oven to 180C° (350F°) for about 45 minutes.

Tips for Success

Use fresh, high-quality ingredients for optimal flavor.
Ensure the zucchini is properly stuffed and cooked to avoid undercooked rice.
Drizzle olive oil to enhance the flavor and prevent the zucchini from sticking to the tray.

Common Mistakes

Using Basmati or Thai rice instead of Carnaroli for risotto.
Not baking the zucchini long enough, leading to undercooked rice.
Overfilling the zucchini, which can make it difficult to cook evenly.

Substitutions

Use different types of rice if preferred, but avoid Basmati or Thai rice.
Replace cherry tomatoes with other fresh vegetables if desired.

Variations

Add a sprinkle of mozzarella or fresh basil for extra flavor.
Use different types of cheese or herbs for variation.
Replace the white wine with a dry red wine for a different flavor profile.

Serving Suggestions

Serve with a side of crusty bread or a simple salad.
Pair with a small glass of white wine for a more complete meal.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a pan with a little oil and some seasoning for a quick meal.

Frequently Asked Questions

How long should the zucchini be baked?

Bake for about 45 minutes at 180C° (350F°) to ensure the rice is fully cooked and the zucchini is tender.

Can I use a different type of rice?

Use Carnaroli rice for the best texture and flavor. Avoid Basmati or Thai rice.

What if the zucchini is not fully filled?

Ensure the zucchini is properly stuffed and cooked to avoid undercooked rice.

Final Notes

This recipe is a perfect balance of flavors and textures, making it a delightful addition to any meal.

Recipe research inspired by: myitaliancuisine.blogspot.com

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