Italian Stuffed Zucchini
Description
This week we have some BIG zucchinis on hand thanks to all this rain, so here's a one of my go-to recipe's for those giant zuc's, that will satisfy your tastebuds and your create kindness in your body. This recipe is vegetarian, but you can sub cheese for a vegan alternative if you don't eat or tolerate dairy; or add some mince if you want meat in your meal.
Ingredients
- 1 large zucchini
- 3 tablespoons extra virgin olive oil, divided
- 400g can diced tomatoes
- 1-2 tablespoon tomato paste
- 1 onion, diced
- 3 cloves fresh garlic, minced
- 1 cup capsicum, diced small
- 1 cup mushrooms, diced small
- 1 teaspoon dried oregano
- 2 tablespoon fresh basil, chopped
- 2 tablespoons fresh flat leaf parsley, chopped
- 1 cup plain panko bread crumbs
- 1/2 cup Parmesan cheese grated, plus extra to serve
- 1/4 tablespoons Romano cheese, grated (or sub parmesan)
- 1/2 cup of aborio rice, cooked (can sub rice with any type on hand)
- Salt & Pepper to taste
Preheat oven to 180 degree.
While oven is heating and you are preparing the filing below, cook your rice with double the amount of water. Once cooked, set aside.
Line a small sheet tray or baking dish with foil or parchment paper. Cut zucchini in half longways so you and up with 2 giant lengths. Using a spoon or a melon-baller, scoop out inside until the zucchini resembles a boat. Make sure you keep the inside of the zucchini as you will be using this in your stuffing. Try not to break the skin and leave an edge all the way around about a 1.5cm thick so it stands up to stuffing and baking.
In a large skillet or frying pan heat a good glug of olive oil over medium heat. Add onion and cook until translucent. Add garlic, capsicum, mushrooms, tinned tomatoes, tomato paste and zucchini insides. Mix to combine and sauté two-three more minutes. Remove from heat, pour into a large bowl and mix in cooked rice, oregano, basil, parsley, salt, pepper, panko crumbs and both grated cheeses.
Divide the filling between each zucchini boat by pressing the filling into each zucchini shell, forming the top in a rounded shape with your hand. Place onto the prepared dish or pan and drizzle the remaining olive oil over the tops. Bake for 35 – 40 minutes uncovered until slightly browned on top. Do not overcook, otherwise the zucchini will start to sag and the filling will not stay in. As soon as they come out of the oven, sprinkle the tops with additional Parmesan cheese and serve.
Serve with a crisp salad, a glass of wine and enjoy your dinner!