Vegetarian Stuffed Zuchinni
Member recipe

Vegetarian Stuffed Zuchinni

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

Italian Zuchinni stuffed with Aubergine and Tomato Risotto

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 or 2 large zuchinni's
  • Extra virgin olive oil
  • 2 cloves of garlic, crushed or sliced
  • 150g risotto rice
  • approx 1 pint of water, freshly boiled
  • 1 small onion, chopped
  • 1 small aubergine, halved lengthways and sliced
  • 5 or 6 roma tomatoes, diced
  • 3 sprigs of fresh rosemary and thyme
  • 20g pine nuts
  • freshly grated parmesan cheese

Method

    1. Preheat the oven to 200 degrees.
    2. Cut a lid of a large zucchini and scoop out the centre using a knife and spoon. Roast the zuchinni in the oven for 10 mins.
    3. In a saucepan, fry the garlic in the oil, add the risotto rice and continue frying gently for 3 minutes.
    4. Add the boiling water to the risotto rice, covering the rice by 2 cms and then turn to a low heat and leave for 12 minutes, ensuring that the rice is always covered by water and that after 12 minutes, all of the water has been absorbed. Then take off the heat and leave at the side to stand.
    5. Meanwhile, saute 1 small chopped onion with oil. Add the sliced aubergine and gently cook for 1-2 minutes until the onions become golden, then add the chopped tomatoes and cook for a further 1-2 minutes.
    6. Add the fresh herbs, the pine nuts and season well with salt and pepper.
    7. Combine the tomato and aubergine mix with the risotto rice to form the preparation.
    8. Gently salt and oil the roasted zucchini insides and then fill generously with the preparation, finally place the zuchinni lids back on.
    9. Bake at 200 degrees for 30 minutes, removing the lids in the last 10 minutes (discard, eat or use on the dish as desired). Sprinkle the tops of the stuffed zuchinnis with lots of freshly grated parmesan and place back in the oven for the remaining cooking time.
    10. Serve with fresh green salad and a crisp white wine such as an Italian Verdicchio di castelli Jesi

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.