Round Zucchinis Stuffed with Rice

Round Zucchinis Stuffed with Rice

I love zucchinis, especially the round zucchinis from Nice and the long trumpet zucchinis with their sought-after yellow flowers. Zucchinis are low-calorie vegetables that contain lots of minerals and trace elements such as magnesium, calcium, and potassium. They also provide many vitamins, including vitamin C, vitamin A, and vitamin B3, and they are rich in fiber. Of course, the best way to preserve all their qualities is to steam them or cook them very gently.

But today I am sharing a fresher and slightly more indulgent recipe: round zucchinis stuffed with rice. It is a recipe I created myself, and as usual, it is very simple.

Ingredients for 2 people

– 4 round zucchinis

– 100 g rice (white, semi-whole, whole…)

– 1 white or red onion (today I used a red one)

– 2 large tomatoes or 4 smaller ones

– Garlic

– Salt and pepper

– Chopped basil

– Optional: turmeric

Method

Start by cooking the zucchinis in boiling water for 10 to 15 minutes. Remove them from the saucepan and drain them on a plate lined with paper towel. Once the zucchinis have cooled, cut off the tops and scoop out the flesh with a small spoon.

Next, blanch the tomatoes in the same water used to cook the zucchinis. Remove them from the water, peel them, and cut them into small pieces.

Then chop the onion and garlic — as much as you like — and sauté them in a frying pan with olive oil. When they start to brown, add the tomatoes and the zucchini flesh. Season with salt, pepper, and turmeric if desired. Let it simmer until the liquid released by the vegetables has evaporated.

At the same time, cook the rice in boiling water. Then prepare the stuffing by mixing the cooked rice with the tomato and zucchini mixture. Add a little chopped basil. Fill the round zucchinis with the stuffing.

Place them on a baking tray lined with parchment paper and drizzle with a little olive oil. Bake at 180 to 200°C / 350 to 390°F for about 15 minutes.