Stuffed zucchini with rice and vegetables

Stuffed zucchini with rice and vegetables - A delicious recipe full of freshness and flavors

Preparation time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 4

In the culinary world, stuffed zucchini with rice and vegetables is a perfect choice for a healthy and flavorful meal. This simple recipe not only combines the natural flavors of fresh vegetables but also offers a nutritious option rich in vitamins. The origins of this recipe are deep-rooted, being a beloved dish in many cultures due to its versatility and the ability to vary the ingredients according to preferences.

Ingredients needed:

For the filling:
- 5 young zucchinis (approximately 300-400 g each)
- 2 medium onions
- 1 red bell pepper
- 2 carrots
- 1/2 eggplant
- 1 and a half cups of rice
- 2-3 tablespoons of oil (preferably olive oil)
- 1 bunch of fresh dill
- salt and pepper to taste

For the sauce:
- 1 cup of tomato paste
- 1 glass of white wine
- 1 tablespoon of sugar
- salt and pepper to taste

Preparing the filling:

1. Start by preparing the ingredients. Peel and finely chop the onion. This step is essential, as the onion will add a sweet and aromatic flavor to your dish. Finely chopping will help the onion caramelize evenly.

2. Next, take the bell pepper. Clean, wash, and chop it into small cubes. This will add a splash of color and a crunchy texture to the filling.

3. Wash, peel, and grate the carrot. This technique not only helps with its easier integration into the filling but also releases its sweet juices.

4. Wash and dice the eggplant. If the eggplant is bitter, you can sprinkle it with salt and let it sit for a few minutes to remove the bitter taste, then rinse it.

5. In a deep skillet, heat the oil and add the chopped vegetables. Season with salt and pepper, then let them sauté on low heat for about 5 minutes, stirring occasionally. This step will intensify the flavors of the vegetables.

6. Once the vegetables have softened, add a glass of water and let them boil until they become tender. The water will help cook the vegetables evenly and create a flavorful base for the rice.

7. Meanwhile, rinse the rice under cold water until the water runs clear. This process removes excess starch and helps the rice not to stick together.

8. Add the rice to the skillet over the cooked vegetables and mix well. Continue to cook on low heat until the rice absorbs all the water. This is an important step, as the rice will take on the flavors of the vegetables.

9. When the rice is ready, remove the skillet from the heat and add the finely chopped dill. Fresh dill will not only add an unmistakable taste but also a vibrant aroma.

10. Meanwhile, prepare the zucchinis. Wash them well and, without peeling, cut them in half lengthwise. Use a teaspoon to scoop out the insides. This can be saved to add to other recipes or included in your filling.

Stuffing the zucchinis:

1. Fill each half of the zucchini with the rice and vegetable mixture. Be generous, but make sure the filling does not overflow the edge of the zucchini to avoid spillage during cooking.

2. Slice the tomatoes and cover each stuffed zucchini with a slice of tomato. This will add a note of freshness and a sweet-sour taste.

3. Place the stuffed zucchinis in a deep dish. Drizzle with olive oil for extra flavor and add water until it covers them. Add a few peppercorns and a few bay leaves to enhance the aroma.

4. Cover the dish with a lid and let it simmer on low heat for 20 minutes. This cooking time will allow the zucchinis to soften and absorb the flavors from the filling.

Preparing the sauce:

1. In a bowl, combine the tomato paste, white wine, and sugar. The sugar will help balance the acidity of the tomatoes.

2. Season the sauce with salt and pepper to taste. Mix well to combine the ingredients.

3. After 20 minutes of cooking, pour the tomato sauce over the zucchinis. This sauce will create a delicious crust and bind all the flavors together.

4. Place the dish in a preheated oven at 180°C and let it bake for 20-30 minutes, or until the sauce is well reduced and the zucchinis are fully cooked.

Useful tips:

- You can also add other vegetables, such as mushrooms or pumpkin, to your filling to vary the recipe according to your preferences.
- If you like spicy flavors, you can add chili peppers to the filling.
- This dish is best served warm, alongside a fresh salad or homemade bread.

Nutritional information:

This recipe for stuffed zucchinis with rice and vegetables is not only delicious but also healthy. Zucchinis are low in calories, rich in vitamins (especially vitamin C) and minerals. A serving of stuffed zucchinis contains approximately 250-300 calories, depending on the amount of oil used and additional ingredients.

Serving suggestions:

For a complete meal, you can serve the stuffed zucchinis with a tomato and cucumber salad, dressed with olive oil and balsamic vinegar. A recommended drink would be a dry white wine, which will perfectly complement the flavors of the dish.

Frequently asked questions:

- Can I use larger zucchinis? It is recommended to use young zucchinis, but if you have larger ones, make sure to cook them longer to soften them.
- Can I prepare the filling a day in advance? Yes, the filling can be prepared a day in advance and stored in the refrigerator. Make sure the zucchinis are stuffed and cooked before serving.

I warmly invite you to try this recipe for stuffed zucchinis with rice and vegetables. It is a wonderful way to bring a piece of nature to your table, full of colors and flavors. Enjoy your meal!